Pineapple Pudding Cake

 Pineapple Pudding Cake

Ingredients:

• 1 pkg yellow cake mix

• 1 1⁄2 cups milk

• 1 oz pkg instant vanilla pudding mix

• 8 oz pkg cream cheese

• 20 oz can of unsweetened crushed pineapple, well-drained

• 8 oz carton frozen whipped topping, thawed

• 1⁄4 cup chopped walnuts, toasted

• 20 maraschino cherries, well drained

Instructions:

1. Preheat the oven to 350 degrees. Prepare the cake mix according to the package directions. Pour it into a greased 13” x 9” baking pan. Bake until a toothpick inserted near the center comes out clean, 15-20 minutes. Cool completely on a wire rack.

2. In a large bowl, mix milk and pudding for 2 minutes. Let it stand for 2 minutes, or until soft set.

3. In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over the cake. Sprinkle pineapple over cake, and spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving.

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