Yummy moist cake flavored with canned pineapple and cool whip topping. So delicious and perfect for the final touch to a light prepared dinner. Prepared cake can be frozen and later thawed for serving.
- 1 box yellow cake mix
- 2 boxes vanilla instant pudding or 1 big box of pudding
- 1 8 oz. cream cheese or 1 small container sour cream (either works well)
- 1 large can crushed pineapple with 1/2 cup sugar
- 1 8 oz. cool whip
Preparation time 20mins
Cooking time 60mins
On top of stove, cook crushed pineapple with 1/2 cup sugar until it comes to a boil. Turn off and let set until cool.
Bake cake according to instructions on box. When cake comes out of the oven, spoon crushed pineapple on top with all the juice. Let cool. Mix instant pudding according to box, except decrease milk by 1 cup. Then add either the cream cheese or sour cream. Pour on top of cooled cake with pineapple and spread out evenly. Carefully spread cool whip on top to frost. Chill in refrigerator at least 4 hours. Keep refrigerated.