Ingredients
- 2 cups flour
- 12 ounces whipped cream
- 1 cup sugar
- 1 cup almond milk
- 1 small box vanilla instant pudding
- 2 sticks vegan butter, 1 cup, room temperature
- ½ cup crushed pineapple
- ½ cup pineapple juice
- 1 tablespoon vanilla
- 1 tablespoon apple cider vinegar
- 2 teaspoons pineapple extract
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F and spray a 9x13 cake pan with nonstick spray.
- In a large bowl, cream together the butter and sugar.
- In a separate bowl, combine the baking soda, salt, and flour. Mix well.
- Add the milk, pineapple juice, apple cider vinegar, vanilla, and flour mixture to the bowl with the creamed butter and sugar. Mix well.
- Pour into the prepared pan and bake for 35 minutes or until a knife comes out clean.
- While the cake is baking, prepare the vanilla pudding per the box’s instructions.
- Stir the pineapple extract into the pudding and mix well.
- Poke holes in the cake using the end of a wooden spoon. Pour the pudding over the top of the cake and spread evenly.
- Place in the fridge to chill for about an hour.
- Place the whipped cream evenly over the top of the cake and top with a sprinkle of crushed pineapple if desired. Enjoy!
Nutrition (estimated per serving)
Calories: 232kcalCarbohydrates: 39gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 22mgSodium: 317mgPotassium: 89mgFiber: 1gSugar: 22gVitamin A: 199IUVitamin C: 2mgCalcium: 60mgIron: 1mg
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