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Pineapple Layer Cake


  • 1 (20 ounce) can crushed pineapple in juice
  • 8 ounces Cool Whip
  • 1 small box instant vanilla pudding
  • 1 (16 ounce) frozen pound cake, thawed
  • 1/3 cup almond liqueur
  • 1/4 cup sliced almonds

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  1. Combine undrained pineapple, whipped topping and pudding mix. Cut cake into thirds lengthwise. Drizzle cake with liqueur. Spread 1/3 pudding mixture over a cake layer. Top with 2nd cake layer. Repeat, ending with pudding.
  2. Chill for 30 minutes.
  3. Prior to serving sprinkle with almonds.

Posted by JBic at Recipe Goldmine 7/7/01 2:08:30 pm.