Easy Pineapple Cake
By Reta Smith bob
This is a great cake to take to a church dinner or any other carry in. It is EASY and quite good. Because you make it the day before it makes it doubly easy to prepare and get the kitchen cleaned up before company.
reg size pineapple cake mix- or can use yellow cake mix and unsweetened pineapple juice instead of water
8 oz size cream cheese, softened - i used fat free
instant vanilla pudding mix - 4 serving size- i used sugar/fat free
crushed pineapple, well drained
1Preheat oven to 350. Grease & Flour 2 (TWO) 13 x 9" pans.
2Prepare cake as directed on package. Divide evenly into two pans.
3Bake at 350 for about 20 minutes. Follow directions on package for doneness test and cooling.
4FILLING: For filling beat room temperature cream cheese, instant pudding mix; blend in cold milk gradually. Beat for 2 minutes.
5Spread on one COOLED cake layer. Spoon drained crushed pineapple over top.
6Add second layer. Spread whipped topping on sides and top of cake.
7Store in refrigerator overnight before serving.