If you like citrus cakes and pineapples you will like this cake.
INGREDIENTS (for 2 servings):
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2/3 cup shortening
- 1 1/2 cups white sugar
- 1 tablespoon orange zest
- 2 teaspoons lemon zest
- 5 eggs
- 2/3 cup milk
- 1/4 cup orange juice
- 1/4 cup lemon juice
- 1/4 cup reserved pineapple juice
- 1 (3.5 ounce) package instant vanilla pudding mix
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- 1 (3.5 ounce) package instant vanilla pudding mix
- 1 cup milk
- 1 (8 ounce) package cream cheese
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (15 ounce) can crushed pineapple, drained
- 10 maraschino cherries, halved
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C), grease and lightly flour a 9x13 inch pan.
In a small bowl, mix flour, baking powder and salt. Set aside.
Beat shortening for 30 seconds, add sugar, lemon and orange zest and beat until light and fluffy. Add eggs one at a time, beating well after each. Add pudding mix. Add flour mixture, alternating with milk and juices beating well after each addition.
Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 to 45 or until toothpick inserted into center of cake comes out clean. Cool in pan.
To make the topping: Mix vanilla pudding with milk and set aside. Beat cream cheese until smooth, add cool whip, then pudding and mix on lowest speed until well combined. Spread on top of cooled cake. arrange pineapples and cherries on top.