Pastel de piña perforado

Ingredientes

• 2 cups flour
• 12 ounces vegan whipped cream (store bought or homemade)
• 1 cup sugar
• 1 cup almond milk
• 1 small box vanilla instant pudding
• 2 sticks vegan butter (1 cup, room temperature)
• 1/2 cup crushed pineapple
• 1/2 cup pineapple juice
• 1 tablespoon vanilla
• 1 tablespoon apple cider vinegar
• 2 teaspoons pineapple extract
• 1 teaspoon baking soda
• 1 teaspoon salt

Preparación

1. 1

   Prep: Preheat the oven to 350°F and spray a 9x13 cake pan with nonstick spray.

2. 2

   Cream: In a large bowl, cream together the butter and sugar.

3. 3

   Mix Dry: In a separate bowl, combine the baking soda, salt, and flour. Mix well.

4. 4

   Combine All: Add the milk, pineapple juice, apple cider vinegar, vanilla, and flour mixture to the bowl with the creamed butter and sugar. Mix well.

5. 5

   Bake: Pour into the prepared pan and bake for 35 minutes or until a knife comes out clean.

6. 6

   Prep Pudding: While the cake is baking, prepare the vanilla pudding per the box’s instructions.

7. 7

   Add Extract: Stir the pineapple extract into the pudding and mix well.

8. 8

   Poke holes in the cake using the end of a wooden spoon. Pour the pudding over the top of the cake and spread evenly.

9. 9

   Chill: Place in the fridge to chill for about an hour.

10. 10

    Toppings: Place the whipped cream evenly over the top of the cake and top with a sprinkle of crushed pineapple if desired. Enjoy!