Pineapple Pudding Cake Recipe
Recipe by: Pat Swaney
1 (9 oz.)
1 (8 0z.)
1 3/4 cup
2 (20 oz.) cans
1 (3 oz.) pkg.
1 (16 oz.)
1 cup
1 cup |
Jiffy cake mix,
white or yellow
Cream cheese, softened at room temp
Milk
Crushed pineapple in juice, drained *
Vanilla instant pudding mix
Cool Whip
Chopped nuts, pecans or walnuts
Chopped candied red and green cherries |
* save drained pineapple juice
|
Oven Temp ~ 350°
Baking Time ~ 20 Min.
Pan Type ~ 9 x 13 glass dish |
Preheat oven and prepare
dish as directed on box.
1st layer:
Substitute 1/2 cup drained pineapple juice in place of water in cake mix.
Prepare as directed on box
bake.
2nd layer:
8 oz softened cream cheese - stir a bit
add 1 3/4 cups milk, mix well
mix in dry vanilla pudding
beat well for 3 min
let set 1 min
spread over cooled cake
3rd layer:
Spread drained, crushed pineapple over 2nd layer
top with cool whip. Sprinkle nuts and candied cherries over top evenly.
Keep Refrigerated
Makes great Christmas dessert, with the red & green cherries topping.
Recipe given to me in 1995 by an old friend.