Calling all pineapple lovers!
You're going to love this cake, and the compliments you'll receive from it! In fact, I haven't met anyone that's tasted it who doesn't like it's creamy, refreshing flavor. It makes a great summer treat, but, you don't have to wait until summer to try it out. Hehee!
Here's a little hint for even richer pineapple flavor...reserve the liquid from the drained pineapple and use it in the cake in place of the water. Oh yes...mighty good!
I do have one warning for you from "the voice of experience". Make sure you have enough people to help you finish this off, or you may be tempted to eat the whole thing yourself.
1 box Jiffy Golden Layer cake mix
1 small box vanilla instant pudding
2 cups milk
1 (8oz.) pkg. cream cheese, softened
1 (20oz.) can crushed pineapple (sweetened), drained well
1 (20oz.) can crushed pineapple (unsweetened), drained well
1 large container of Cool Whip
Preheat oven to 350'F. Prepare a 9x13" pan. (I spray with Pam)
Follow instructions on Jiffy cake mix, except pour into a glass 9x13" pan. (It will just cover the bottom to make the base for your dessert.) Bake at 350'F. about 10 minutes or just until done. (It takes less time because it will be thinner.) Let cool.
Make vanilla pudding according to pkg. directions.
Beat cream cheese until smooth, then add pudding and whip mixture until light and fluffy. Spread evenly onto cooled cake.
Mix together the two cans of pineapple and strain well (or cake will be soggy). When all liquid is removed, sprinkle over the cream cheese mixture.
Spread the Cool Whip over the top and refrigerate until set, about 4 hours.
(This is great to make the day before.)
(So pretty topped with toasted coconut, chopped pecans and a cherry on top!)
"Whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable — if anything is excellent or praiseworthy — think about such things." - Philippians 4:8