1can (410g)Crushed Pineappledrained, but retain liquid
DECORATIONS:
⅓cupRed and Green Glace Cherrieswhole, halved or chopped
¼cupPecan Nutschopped
Instructions
Pre-heat the oven to 180 deg C (350 deg F) – spray a bundt pan with cooking oil
In a large mixing bowl, beat together the Cake Mix, Butter, can of Pineapple (with juice) and the Eggs for 2 minutes on high – transfer to the prepared pan and bake 35 – 40 minutes or until done
Cool the cake 10 minutes in the pan – transfer to a cooling rack and let cool completely
FROSTING:
Meanwhile, make the Frosting : Whip the Fresh Cream until stiff peaks form – add the Vanilla Pudding – beat another minute – add the drained Pineapple plus 1/2 cup of the retained juice (if it’s not enough – fill up with Water to make 1/3 cup) – beat another 2 minutes – chill until ready to use
Notes
Once the Cake has cooled completely, spread over the Frosting – decorate with Glace Cherries and sprinkle over the Pecan Nuts
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.