Pineapple vanilla pudding cake recipe
Pineapple Vanilla Pudding Cake recipeThis article was published by: Matthew
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- 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
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.
Reference: Pineapple vanilla pudding cake recipe
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