Pineapple Cream Cake
Contributed byMary Hayes
Ingredients
- 1 package Jiffy yellow cake mix
- 1 egg
- 1/2 cup water
- 2 cup milk
- 8 ounce cream cheese (softened)
- 1 can crushed pineapple (20 oz. size, drained)
- 1 package Cool Whip (12 oz.)
- 1 package instant vanilla pudding (3 1/2 oz. )
Yield: 12 Servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Instructions
Mix and bake cake mix, egg and water according to package. Bake 10 to 15 minutes in a 9 x 13-inch greased and floured pan. In bowl, beat milk, instant pudding and cream cheese until well blended. Spread mixture over cooled cake. Spread pineapple on top of pudding mixture. Top with Cool Whip. Refrigerate.
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