Tuesday, September 30, 2008

Golden Layer Cake

Very easy and yummy, but it doesn't keep well.

Golden Layer Cake

1 pkg. frozen pound cake, thawed
1/3 c. juice and 1/2 tsp. almond extract 
20 oz. can crushed pineapple
8 oz. carton Cool Whip, thawed
3 oz. pkg. vanilla pudding
1/4 c. sliced almonds, toasted

Cut cake lengthwise in thirds. Drizzle with juice. Combine pineapple, Cool Whip, and pudding in medium bowl until well blended. Let stand 5 minutes. Spread one third filling over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding. Sprinkle with almonds. Serves 10. Refrigerate leftovers.

No comments: