This is really fun cake to take to potlucks and BBQs because people like it so much. It’s always worth the work you put in when you see people enjoying what you have made. Trust me, I’ve made some foods that only a scoop or two is gone out of it and that’s so very disappointing. I always just home that nobody knew it was me that made the food that nobody touched. How embarrassing is that! Check out what they are saying about this recipe over at Recipe Lion:
“It’s hard to find easy cake recipes like this one that are light and airy enough for the warm weather months, so hold onto this one. It’s a keeper!”
Take this with you to your next BBQ. Your friends and family will be thrilled!
Ingredients
1 box Duncan Hines yellow cake mix, plus ingredients listed on the box
1 small package of Jello instant pudding (pineapple or vanilla), plus ingredients listed on the box
1 (8-ounce) package of Philadelphia cream cheese, softened
1 (22-ounce) can crushed pineapple
1 (16-ounce) container Cool Whip
nuts, cherries or coconut, for topping
Instructions
Bake 1/2 of the cake (according to cake mix box instructions) in a 9 x 13-inch pan. You can either make the whole cake and use the other half for cupcakes, or you can make the whole cake mix recipe and then double the other ingredients in this recipe.
Prepare pudding as directed on package, beating in the softened cream cheese until well blended. Spread over cake.
Drain pineapple and squeeze out excess juice. Distribute over pudding mixture.
Spread Cool Whip over cake.
Cover and refrigerate overnight.
Decorate with nuts, cherries, or toasted coconut.
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Quick Tip: Use whatever pudding, or combination of puddings, you think will go good in here.
Thanks again to Recipe Lion for this mouthwatering cake recipe.
