Pineapple vanilla pudding cake recipe

Pineapple Vanilla Pudding Cake recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Pineapple vanilla pudding cake recipe, recipe Rating: 4.5
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Ingredients

1 egg white

YellowJiffycake mix

1 can (1 pound, 4 ounces) crushed pineapple

8 ounces cream cheese

1 large instant vanilla pudding

8 ounces Cool Whipdessert topping

2 cups milk

1 teaspoon vanilla

1/2 cup juice from crushed pineapple

Maraschino cherries

Instructions:

Preheat oven to 350 degrees. Oil and flour a 9 x 9-inch cake pan. Mix cream cheese, slowly adding 1/2 cup of milk. Drain pineapple; save juice. Mix cake by directions, except use pineapple juice instead of water and add 1/2 teaspoon of vanilla. Pour into cake pan. Bake at 350 degrees for 20 to 25 minutes.

While cake bakes, mix pudding with 1-1/2 cups milk until thick. On cooled cake, spread drained crushed pineapple; over pineapple, spread vanilla pudding. Over pudding, spread Cool Whip.Decorate top with maraschino cherry halves and refrigerate.