How to make it

  • Cake:
  • Heat oven to 163°C (325°F)
  • Mix all of the dry ingredients together in a large bowl
  • Add applesauce and pineapple juice
  • Mix well until batter is smooth
  • Pour into a bread mold
  • Bake for 50-60 minutes, until done
  • Check to see if it’s done by inserting a toothpick into the center of the cake. If it comes out clean, it’s done
  • Toppings (clockwise from top left): Peanut Butter and Fruity Chocolate Frosting, Fruity Chocolate Frosting, Peanut Butter, Fruity Chocolate Vanilla Whipped Cream
  • Fruity Chocolate Frosting:
  • In a small bowl, mix together 6 Tablespoons of the 2 cups of pineapple juice with the pudding powder until creamy
  • In a small pot, bring the rest of the pineapple juice to boil
  • Remove from heat
  • Pour in creamy mixture and stir
  • Boil for an additional 2 minutes, and then remove from heat
  • Refrigerate or pour over your cake warm!
  • Fruity Chocolate Vanilla Whipped Cream:
  • With an electric mixing wand (with whisk attachment), whisk the cream until it forms soft peaks
  • Add the vanilla extract and whisk shortly just to distribute the flavor
  • Add the chocolate frosting and whisk until hard peaks form. Enjoy!
  • I also froze this and it made a great frozen whipped topping!

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