Easy Pineapple Cake
|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|
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DirectionsPreheat 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.