WEEKI WATCHI CAKE
Catherine Thompson Floyd
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- jiffy yellow cake mix
- 8 oz
- cream cheese, softened
- 1 box
- vanilla instant pudding (small)
- 2 c
- milk, cold
- 1 large
- can crushed pineapple, well drained
- 1 pkg
- cool whip, small
- marschino cherries, opt
- pieces of fresh pineapple and 5 whole cherries, opt
1Bake Jiffy cake according to package directions using a 9 x 13 inch pan to bake it in. Cool.
2Combine cream cheese, instant pudding mix and milk in bowl and mix till thoroughly blended and thick. Spread on top of cake.
3Sprinkle the crushed pineapple bits onto cake distributing evenly. For color, chop 4 cherries and distribute on cake.
4Spread cool whip evenly onto pineapple being careful to not disturb the pineapple.
5Decorate the top with whole cherries and fresh pineapple to make it pretty! Can use coconut and nuts if you want to make it different.