Pineapple Poke Cake

🧂 Ingredients

• 2 cups flour
• 12 ounces whipped cream
• 1 cup sugar
• 1 cup almond milk
• 1 small box vanilla instant pudding
• 2 sticks vegan butter

  1 cup, room temperature
• ½ cup crushed pineapple
• ½ cup pineapple juice
• 1 tablespoon vanilla
• 1 tablespoon apple cider vinegar
• 2 teaspoons pineapple extract
• 1 teaspoon baking soda
• 1 teaspoon salt

Instructions

• 1 Preheat the oven to 350°F and spray a 9x13 cake pan with nonstick spray.
• 2 In a large bowl, cream together the butter and sugar.
• 3 In a separate bowl, combine the baking soda, salt, and flour. Mix well.
• 4 Add the milk, pineapple juice, apple cider vinegar, vanilla, and flour mixture
  to the bowl with the creamed butter and sugar. Mix well.
• 5 Pour into the prepared pan and bake for 35 minutes or until a knife comes out
  clean.
• 6 While the cake is baking, prepare the vanilla pudding per the box’s
  instructions.
• 7 Stir the pineapple extract into the pudding and mix well.
• 8 Poke holes in the cake using the end of a wooden spoon. Pour the pudding over
  the top of the cake and spread evenly.
• 9 Place in the fridge to chill for about an hour.
• 10 Place the whipped cream evenly over the top of the cake and top with a sprinkle
  of crushed pineapple if desired. Enjoy!

Nutrition Info