Vanilla Dream Cake
|Instant vanilla pudding||5 1⁄4 Ounce (1 Package)|
|Milk||2 Cup (32 tbs)|
|Canned crushed pineapple||14 Ounce, drained (1 Can)|
|Nondairy whipped topping||2 Cup (32 tbs)|
Plan to assemble cake within 2 hours of serving time.
Prepare one 9 x 13-inch yellow cake. For a cake mix, whisk 11/2 teaspoons (packed) dry egg replacer into 2 tablespoons water for each egg replaced. Follow package instructions for baking.
Leave baked cake in pan. Cool completely then refrigerate for 2 to 3 hours or overnight.
To assemble cake, combine instant pudding and milk according to package instructions. Let stand a few minutes only, then pour over cold cake, spreading evenly. Sprinkle well-drained crushed pineapple over pudding.
Spread nondairy topping over cake and garnish with almonds or walnuts, if desired.
Refrigerate until ready to serve.