8-12, depending on serving size
Fran's StoryThis cake was MY birthday cake for many years & was made by my best friend, and later sister-in-law, Becki.
Oh, the barbecues & lasagna dinners that were topped off by this delicious dessert! Talk about happy memories, even if the event meant I was getting older. =^..^=
yellow cake mix, any brand
water, as directed for the cake
vegetable oil, as directed for the cake
eggs, as directed for the cake
can of crushed pineapple, drained
block of cream cheese
instant vanilla pudding mix, 4 serving size
container of cool whip
1Mix the cake mix, water, oil, and eggs together, as directed on the cake mix box. Bake the cake in a 13 x 9" baking dish, using the temperature & time suggested on the cake mix box. Remove from oven and cool.
2Drain the pineapple well. (I actually squish it with a wooden spoon, just a little, so the cake won't get soggy.)
4In a blender (or using a bowl & mixer), mix together the cream cheese, pudding mix, and milk until well-blended. Pour over the pineapple on the cake...