PINEAPPLE-BANANA PUDDING CAKE

Name: PINEAPPLE-BANANA PUDDING CAKE
Yield: about 16
Cuisine: American
Ingredients: 1 box butter recipe cake mix; all the ingredients called for on back of cake box; 8 oz can of crushed pineapple; 2 pkg instant banana pudding (the 3.4 oz. size); 2 1/4 c cold milk; 1 c water; THE CREAM CHEESE GLAZE:; 4 oz cream cheese, softened; 2 Tbsp unsalted butter, softened; 1 1/2 c sifted powdered sugar; 1 tsp vanilla extract; 2 - 3 Tbsp milk, if needed

By Rose Dailey
@daileysbaby

One of my "throw-togethers".
I love the tropical taste of pineapple and bananas together.

Rating:

★★★★★ 1 vote5

Comments:

8 Comments

Serves:

about 16

Method:

Bake

Ingredients

1 box

butter recipe cake mix
·

all the ingredients called for on back of cake box
8 oz

can of crushed pineapple
2 pkg

instant banana pudding (the 3.4 oz. size)
2 1/4 c

cold milk
1 c

water
THE CREAM CHEESE GLAZE:
4 oz

cream cheese, softened
2 Tbsp

unsalted butter, softened
1 1/2 c

sifted powdered sugar
1 tsp

vanilla extract
2 - 3 Tbsp

milk, if needed
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How to Make PINEAPPLE-BANANA PUDDING CAKE

Step-by-Step

Heat oven to 350 degrees. Prepare the cake as directed on package. Stir in the crushed pineapple.
Pour into a greased 9×13 pan.
Don't bake yet!!
Beat dry pudding mixes, milk, and water with whisk until blended well. Pour pudding mixture over cake batter in pan. Don’t spread it. It will not work if you mix it together.
Place cake pan on a baking sheet (to catch any over-flow). Bake 55 minutes at 350 degrees.
While cake is in the oven, make the glaze.
Beat cream cheese and butter until very creamy. Beat in powdered sugar. Stir in vanilla. Slowly add milk, if needed, to make spreadable.
Take cake out of oven when done and spread cream cheese glaze on top while the cake is hot.
Serve warm. Refrigerate leftovers.