Pineapple Red Velvet Dessert Bars

• FOR THE CAKE:
• 1 cup Dairy-free Milk (soy, Or Almond)
• 1 Tablespoon Cornstarch
• 1 Tablespoon Ground Flax Seeds
• 15 ounces, weight Can Of Chickpeas, Rinsed And Rained
• 1/2 cups Vegetable Oil
• 1 box Duncan Hines Red Velvet Cake Mix, 18-20 Ounce Box
• 1 box Duncan Hines Pineapple Supreme Cake Mix, 18-20 Ounce Box
• FOR THE DRIZZLE (optional):
• 1 cup Powdered Sugar
• 1 strip Soy Milk, Up To Double This Amount If Needed
• 1/4 teaspoons Vanilla Extract

1. 1. Heat your oven to 350 F and spray a 9x13 cake pan with vegetable spray.
2. 2. Add non-dairy milk, cornstarch, ground flax seeds, chickpeas, and oil into the bowl of a food processor. Pulse until smooth, up to a minute or so.
3. 3. Pour the red velvet cake mix into a mixing bowl. Now pour half the chickpea mixture into the bowl and stir to combine. You will have a thick batter, similar to a cookie dough. Press this into the bottom of your prepared 9x13 pan.
4. 4. Rinse out your mixing bowl and dry it. Then pour the pineapple cake mix and the remaining half of the chickpea mixture into the bowl. Stir to combine. Again, you will have a thick batter. Gently press this layer over the top of the red velvet layer. It helps to get your fingers wet and press the pineapple batter evenly across the top.
5. 5. Bake for 40 - 45 minutes. Remove from the oven and set aside to cool.
6. 6. This cake is delicious as is, but you can prepare a simple drizzle topping by combining the drizzle ingredients in a small bowl. Stir to combine and then drizzle over the cooled cake.
7. Note: Both Duncan Hines Red Velvet and Pineapple Supreme cake mixes are what I refer to as "accidentally vegan" in that they don't contain dairy products.

cake, milk, cornstarch, chickpeas, vegetable oil, red, pineapple, drizzle, powdered sugar, milk, ubc

Taken from tastykitchen.com/recipes/desserts/pineapple-red-velvet-dessert-bars/ (may not work)