Tina's Pineapple Pudding Cake Recipe

1. 1

   1ST LAYER: Prepare 1/2 box of cake mix, following directions on box.

2. 2

   Pour into a 9 x 13 inch Pyrex dish.

3. 3

   This will fill dish about 1/2 full.

4. 4

   Bake and let cold.

5. 5

   2ND LAYER: One large can of crushed pineapple, add in pineapple and juice over layer one.

6. 6

   3RD LAYER: Mix small package instant vanilla pudding and 2 c. of lowfat milk.

7. 7

   Let congeal, then add in large package of Philadelphia cream cheese, mix thoroughly and add in to cake.

8. 8

   4TH LAYER: Stir large container of Cold Whip till creamy and spread on top of cake.

9. 9

   Chill overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.