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Easy Crushed Pineapple Cake


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  • 1 Box of Duncan Hines Yellow Cake Mix
  • 1- 8 oz Cool Whip
  • 1-8 oz sour cream
  • 1 small package Vanilla instant pudding
  • 2-cans crushed pineapple
  • 3/4 cup sugar


Level of difficulty Average
Cost Average budget


Step 1

Prepare cake mix according to instructions on the box making 2 layers and allow them to cool completely. After cooling, spoon pineapple juice over the layers before icing. Be careful not to put too much juice or layers could become soggy.

Step 2


Mix Cool Whip, sour cream, instant pudding & sugar together until the sugar & instant pudding is dissolved good & not grainy. Then drain pineapple well & add pineapple to the other ingredients & stir well. Place in the refrigerator & allow icing to chill for one hour. Stir a couple of times before spreading on the cake. Place cake in refrigerator overnight & then serve.

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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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