Pineapple Cream Cake

Name: Pineapple Cream Cake
Yield: 8
Ingredients: 1 package of pineapple cake mix; 2 separated eggs; 1 1/2 cups of milk; 1 can of vanilla pudding; 2 cups of milk; 1 cup of refrigerated whipped cream or 1 can of whipped cream; 1 can of canned pineapple (400g); Pineapple gelatin dessert; Cranberries for garnish

1
1 package of pineapple cake mix
2
2 separated eggs
3
1 1/2 cups of milk
4
1 can of vanilla pudding
5
2 cups of milk
6
1 cup of refrigerated whipped cream or 1 can of whipped cream
7
1 can of canned pineapple (400g)
8
Pineapple gelatin dessert
9
Cranberries for garnish

Ingredients

1
1 package of pineapple cake mix
2
2 separated eggs
3
1 1/2 cups of milk
4
1 can of vanilla pudding
5
2 cups of milk
6
1 cup of refrigerated whipped cream or 1 can of whipped cream
7
1 can of canned pineapple (400g)
8
Pineapple gelatin dessert
9
Cranberries for garnish

Directions

1
Make this recipe ahead of time
2
Prepare and bake the cake according to the package instructions, using a 23x35 cm pan
3
Prepare the pudding according to the package instructions
4
Let it cool
5
If using fresh whipped cream, beat until firm
6
Add the whipped cream or canned whipped cream to the pudding along with cut-up pineapple and mix carefully
7
Set aside one-third of the cake and cut it into thin strips
8
Save the remaining cake for another occasion
9
Place the strips on the sides of a transparent 22cm bowl, securing them with a little pineapple gelatin dessert
10
Fill with the pudding
11
Garnish with cranberries and refrigerate for at least one day before serving