Preparation time: 20 minutes Per Serving: 187 calories, 2.3 g. fat (11% of calories), 0.9 g. dietary fiber, 1 mg. cholesterol, 194 mg. sodium. Place the pudding mix in a large bowl; add the milk and almond extract. Whisk for 2 minutes. Let stand for 5 minutes to thicken. Place the pineapple in a strainer and press with the back of a spoon to remove as much of the juice as possible; reserve the juice for another use. Fold the pineapple and almonds into the pudding. Cut the cake into 8 slices. Spoon the pudding mixture over the slices. Top with the oranges or strawberries. Note: For a more elegant presentation, cut the cake horizontally into 3 layers. Place 1 layer, cut side up, on a serving platter. Spread with a third of the pudding mixture. Top with the second layer, and more pudding mixture; repeat with the third layer, ending with the pudding mixture on top. Decorate with the oranges or strawberries. If the layers slide while the pudding mixture is still corners. Chill before serving.
Your Pineapple Pound Cake is ready. Happy cooking!
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