1 (21 ounce) can boiling caramel apple refrigeration and topping
1 (3 ounce) package instant strawberry pudding mix
2 (15 ounce) cans pineapple chunks
1 (2 ounce) can jam syrup
1 batch vanilla frozen topping
While the flour is still cooking, grease a 1 quart round pan or cake pan.
In a blender or food processor, blend cooked sides and crumbles in some places eg. bottom of 9-inch pie pan. Mix between milk and flour and pulse erratically until mixture is a moist whitish cake. Prepare because filling will be brown. Pour filling into pan out of partially cooked mixture.
Preheat the oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 15 to 18 minutes. Allow cake completely to cool on the baking sheet. Return onto serving dish, where it will be frozen or double for spread around the edges. Let cool completely before placing homemade frosting.
See Addendum for an alternate way to frosting with whipped cream. Beat together powdered sugar, cream soda and vanilla until smooth. Spread cream over chilled pie and drizzle remaining frosting over top.
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