Carrot with Pineapple Layer Cake Recipe
Photo by sugarpie © Sarah Phillips
This is my quick and easy way of making luscious pastry cream. It's great used with my Frosted Pineapple Layer Cake or the Classic Carrot Layer Cake and Cupcakes. It holds up so well in between cake layers. You can make this recipe is any flavor your desire; always add in some vanilla extract to help enhance the other extracts you add in.
FROSTING, ICING, ETC RECIPE HELP
INGREDIENTS
One 3.4-ounce package Jell-O Brand Vanilla Instant Pudding & Pie Filling (or any flavor you select)
1 3/4 cups 2% or whole milk
1 teaspoon vanilla extract
1/2 teaspoon pineapple extract or any flavored extract or 1/4 teaspoon any flavored oil
INSTRUCTIONS
1. Beat pudding mix with milk with a whisk 2 minutes.
2. When the pudding is made, stir in the extracts.
3. Press plastic on the surface of the completed pie filling and refrigerate for at least 1 hour or until firm and well-chilled.
STORAGE
This filling needs to be kept refrigerated. Keeps for 3 to 5 days. It does not freeze well.
