Tuesday, March 20, 2007

Ontario Maple Cake


1 lemon cake mix (white cake is fine too)

19 oz (540 mL) can unsweetened crushed pineapple
1/4 cup (50 mL) Maple Syrup
Mix these two ingredients together and set aside.

8 oz (250 g) Philadelphia Cream Cheese
1 1/2 cups (375 mL) milk
1 Tbsp (15 mL) Maple Syrup
1 package lemon or vanilla instant pudding
Cool Whip

Mix cake mix and bake as directed on box (use an 9 X 13 inch pan or larger). Immediately when the cake is baked and removed from the oven spread the pineappple and 1/4 cup (50 mL) of Maple Syrup over the cake.

Let cool for at least one hour.

Beat Philadelphia cream cheese in medium size bowl and blend in milk, maple syrup, pudding until real smooth. Spread over cake and refrigerate until ready to serve.

Top with Cool Whip and drizzle Maple Syrup over each serving. This cake can be made the day before.

Recipe from Ontario Maple Syrup Producers Association.

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