Lemon Pineapple Pudding Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) package lemon cake mix, prepared and baked into two 8 inch layers
  • 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)
  • 2
    (4 ounce) packages French vanilla pudding mix
  • 1
    (16 ounce) container Cool Whip
  • 2
    (8 ounce) cans crushed pineapple
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DIRECTIONS

  • In a four quart serving bowl drop one 8 inch layer cake.
  • Pour half of the pudding over cake, then spread half of the pineapple over pudding, then spread half of the cool whip over pudding.
  • Repeat layers, and refrigerate.
  • You may want to garnish with lemon slices to add that pretty touch.
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