Sour Cream White Cake
- 1 box sour cream white cake mix
- 2 pkg instant vanilla pudding
- 2 c. milk
- 8 oz cream cheese (softened)
- 8 oz or 10 oz can crushed pineapple
- cool whip.
Bake cake as directed in 13X9 cake pan.
Drain crushed pineapple and save juice.
Heat juice slowly with cream cheese stirring until cheese is melted.
Cool then add cheese mixture and crushed pineapple to pudding made with 2 cups of milk.
Put on top of cooled cake.
top with cool whip.
Keep in the refrigerator.