 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
Ingredients:
1 (18 ounce) box duncan hines yellow pudding cake mix |
1 (3 1/2 ounce) package instant vanilla pudding |
1 lb cream cheese |
1 1/2-2 cups milk, reserve 1/2 cup of milk if needed |
1 (8 ounce) can pineapple, crushed, drained |
Directions:
1. Prepare cake mix as to directions on the box, taking out enough batter for 3 - 4 cupcakes.
2. Bake in an oblong pan and bake the cupcakes as well at the same time. Cool cake.
3. Beat the instant pudding, milk, and cream cheese. Add the 1/2 cup of milk here if it is too thick.
4. Frost the top of the cake with this mixture. Top with the crushed pineapple and chill.
5. Serve with Cool Whip Topping.
|
|