Yellow Pineapple Cake
The recipe makes one cake and then you have 12 cupcakes left over
--especially nice if you have children who don't take to *stuff* that is
different. It can be modified to make 2 cakes, by simply pouring the cake
batter into 2 rectangular 9 x 13 cake pans and doubling the rest of the
ingredients.
1 yellow cake mix
1 small pkg instant vanilla pudding
1 8 oz pkg cream chesse -- softened to room temp
1 large can crushed pineapple, WELL drained
1 carton cool whip
Mix cake according to package directions. make 12 small cupcakes, pour remaining
cake batter into a 9 x 13 cake pan. bake according to pkg instructions. (the
cupcakes can be frosted or used as desired)
While cake is cooling, mix pudding according to package directions. Beat in
cream cheese, continue to beat till smooth. Spread cream cheese mixture over
cooled cake.
Spread pineapple over the cream cheese mixture and top with whipped topping.
refrigerate until ready to use. |