Easy Pineapple Cake
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|1 pkg||reg size pineapple cake mix- or can use yellow cake mix and unsweetened pineapple juice instead of water|
|1 pkg||8 oz size cream cheese, softened - i used fat free|
|1 pkg||instant vanilla pudding mix - 4 serving size- i used sugar/fat free|
|2 c||cold milk|
|1 c||crushed pineapple, well drained|
|2 c||whipped topping|
Liberty, MO (pop. 29,149)
Member Since Nov 2009
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.
Preheat oven to 350. Grease & Flour 2 (TWO) 13 x 9" pans.
Prepare cake as directed on package. Divide evenly into two pans.
Bake at 350 for about 20 minutes. Follow directions on package for doneness test and cooling.
FILLING: For filling beat room temperature cream cheese, instant pudding mix; blend in cold milk gradually. Beat for 2 minutes.
Spread on one COOLED cake layer. Spoon drained crushed pineapple over top.
Add second layer. Spread whipped topping on sides and top of cake.
Store in refrigerator overnight before serving.