Jiffy Pineapple Cake
Ready In: 33 mins
Serves: 12-16
Yields: 1 Cake
Ingredients
- 8 ounces Cool Whip, thawed
- 9 ounces yellow cake mix (Jiffy)
- 1⁄2 cup water
- 1 egg
- 1 (8 ounce) package cream cheese, softened
- 1 (5 1/8ounce) box vanilla instant pudding mix
- 2 cups milk
- 1 (20 ounce) can crushed pineapple, drained
Directions
- Preheat oven to 350.
- Spray 13x9 inch pan non-stick spray.
- In medium bowl, combine Cake mix, water and egg.
- Pour mix into 13x9 pan and bake for 15-18 minutes(cake is supposed to be thin so don't panic!).
- Cook cake in pan.
- In medium bowl beat softened cream cheese.
- Add pudding mix and milk to cream cheese.
- Beat until well mixed and thick.
- Spread cream cheese mixture evenly over cooled cake.
- Spread drained pineapple over cream cheese mixture
- Spread cool whip over pineapple layer.
- Refrigerate and serve!
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