Total Time
50mins
Prep 20 mins
Cook 30 mins

This is a wonderful cake, great for summer get togethers I have made this for about 20 years I got it from a friend Liz Boyer in California I make this in a lasagna pan

Ingredients Nutrition

  • 1 (18 ounce) package yellow cake mix (follow directions) or 1 (18 ounce) package lemon cake mix (follow directions)
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 (8 ounce) can crushed pineapple
  • 1 (6 ounce) box instant vanilla pudding
  • 8 ounces cream cheese (softened)
  • 1 12 cups milk
  • 1 (8 ounce) container Cool Whip

Directions

  1. Bake cake and let cool.
  2. Drain pineapple and spread evenly over cooled cake.
  3. In a sauce pan heat milk cream cheese and pudding stirring till creamy (you may need to add a little more milk if too thick).
  4. Spread evenly over pineapple.
  5. Top with the tub of Cool Whip.
  6. Refrigerate.

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