Friday, April 2, 2010

Pineapple Cream Cheese Cake

From a recipe exchange email

Pineapple Cream Cheese Cake

1 box of yellow cake mix (prepared according to the package directions
and baked in a 9x13)
12 oz. cream cheese (room temp)
1 - 8 oz. carton Cool whip
1 - 5.1 ounce package Instant vanilla pudding
2 cups 2% or whole milk
1 can of Crushed Pineapple

Prepare the cake in a cake pan according to the directions on the box
(do not remove from the pan after done).
While cake is baking prepare the topping.

In a large mixing bowl add the pudding mix and 2 cups of milk, blend
until it starts to thicken. Add the softened cream cheese into the
mixture and blend until smooth. (There will be a few tiny lumps, don't
worry about them).
Fold in the cool whip with a spatula or a large spoon gently. After
mixed, cover and refrigerate.

When cake is cool, take a large fork and poke holes evenly all over the
top. Spoon the pineapple evenly over the cake (juice and all). Take
the pudding and cool whip mixture and spread evenly over the top. Chill
for 2 hours before serving.

Can be made ahead of time.
Nuts and marchino cherries can be put on top.

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