Lately, my thoughts have been “think spring” with the warmer air, a few signs of green grass coming up, and a few blooms I’ve noticed showing up on trees. Spring will be here in just a few short weeks. This puts me in the mood to: organize, clean – and deep clean, get out pots for Spring, change out closets, pitch or give away the unnecessary, think about planting, decorate, Easter, and make refreshing foods!
Often, when I think of decorating and Spring – I am drawn to whites and lights; welcoming, airy rooms. I typically think of colors such as blue, yellow, and green as accents or color palettes this time of year. With Easter and Spring, they seem to be pretty inviting colors. This dessert reminds me of Springtime because it is light and fluffy, refreshing, and has accents of yellow! It not only simple, but makes a pretty dessert, too! Happy Spring a few weeks early!
- 2¼ c. all-purpose flour
- 1½ c. sugar
- 2 t. baking soda
- 1 t. vanilla extract
- 1 20 oz. can crushed pineapple in 100% juice (do not drain)
- 2 eggs
- 1 3.5 oz pkg vanilla instant pudding mix
- 1 20 oz can crushed pineapple (do not drain)
- 12 oz Cool Whip, or 1 cup heavy whipping cream, whipped
- Preheat the oven to 350 degrees.
- Grease and flour a 9 x 13 baking dish.
- In a large bowl, whisk together flour, sugar, and baking soda.
- Mix in vanilla extract, crushed pineapple, and eggs until combined.
- Pour into prepared baking dish and bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
- Let cool completely.
- For the frosting:
- Whisk crushed pineapple and pudding mix together until combined. Gently fold in the Cool Whip or whipped cream until incorporated.
- Spread on cooled cake.
- Refrigerate for at least 30 minutes before serving.
We’ve got lots of favorite Easter recipes and ideas that we think you’ll love. Check them out here: