8Ingredients
290Calories
40Minutes

Ingredients

  • 18 1/4 ounces butter cake mix (Duncan Hines golden)
  • 8 ounces crushed pineapple (drained)
  • 1 cup pineapple preserves (warmed, strained)
  • 1/2 cup sugar (pearl)
  • 4 1/2 cups vanilla pudding
  • 3 cups sliced peaches (fresh, and raspberries, plus extra to garnish)
  • whipped cream
  • fresh mint leaves

Directions

  1. Preheat oven to 350°F. Grease 3 - 9 inch cake pans.
  2. Prepare cake mix according to package directions, adding drained pineapple. Distribute batter between pans and bake for 25-28 mins, or until golden brown. Let cool.
  3. Brush cake tops and sides with preserves then press pearl sugar into cake sides. Top each cake layer with 1 1/2 cups pudding and 1 cup fruit then layer together. Garnish with whipped cream, mint and extra fruit.
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NutritionView more

290Calories
Sodium10%DV230mg
Fat9%DV6g
Protein6%DV3g
Carbs20%DV59g
Fiber8%DV2g

PER SERVING *

Calories290Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat1.5g8%
Trans Fat
Cholesterol<5mg1%
Sodium230mg10%
Potassium250mg7%
Protein3g6%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate59g20%
Dietary Fiber2g8%
Sugars47g94%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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