Pineapple Pudding Cake Recipe
Ingredients
1 8 3/4-ounce can crushed pineapple
1 package 1 -layer-size yellow cake mix
1 3-ounce package cream cheese, softened
1 1/2 cups milk
1 3 5/8- or 3 3/4-ounce package instant vanilla pudding mix
1 2-ounce package dessert topping mix
Directions
Drain pineapple, reserving .syrup.
Prepare cake mix according to package directions, except substitute reserved pineapple syrup plus enough water to equal liquid called for.
Pour into greased and floured 9x9x2-inch baking pan.
Bake at 350° for 25 to 30 minutes; cool.
Beat cream cheese with electric mixer till fluffy; gradually beat in milk.
Add pudding mix; beat 2 minutes at low speed.
Fold in pineapple.
Spread atop cake; chill.
Prepare topping mix according to package directions.
Cut cake in squares; top with topping.
Prepare cake mix according to package directions, except substitute reserved pineapple syrup plus enough water to equal liquid called for.
Pour into greased and floured 9x9x2-inch baking pan.
Bake at 350° for 25 to 30 minutes; cool.
Beat cream cheese with electric mixer till fluffy; gradually beat in milk.
Add pudding mix; beat 2 minutes at low speed.
Fold in pineapple.
Spread atop cake; chill.
Prepare topping mix according to package directions.
Cut cake in squares; top with topping.
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