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1 pk yellow or pineapple cake mix 1 pk (8 oz,) cream cheese, softened
1 pk (4 serving size) vanilla instant pudding mix 2 c cold milk 1 cnn
(8 oz ) crusHed pineapple, drained 2 c whipped topping Preheat oven
to 350′. Grease and flour two 13 x 9 x 2 inch pans. Prepare cake as
directed on package. Divide evenly in pans. Bake at 350 ‘ for 20-25
minutes: follow package directions for doneness test and cooling .
Beat cream cheese, pudding mix and cold milk in small bowl. Beat for
two minutes at medium speed. Spread on one cooled cake layer. Spoon
drained pineapple over top. Add second layer. Spread whipped topping
on sides and top of cake. Store in refrigerator until next day before
serving. A nice added touch is to decorate cake or individual
servings with fresh pineapple wedges.
Yields
10 Servings
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