Pineapple Cake

This cake is a total cheat – it’s a doctored up yellow cake mix, with vanilla pudding mix in the frosting, and (clutch your pearls) Cool Whip. However, if you have to make a cake for an occasion, are short on time, and want everyone to love your dessert – this is your recipe!

  • 15.25 oz. yellow cake mix
  • 8 oz. cream cheese
  • 1 1/2 cups confectioner’s sugar
  • 1 – 20 oz. can crushed pineapple, drained – reserving the juice
  • 1 – 11 oz. can mandarin oranges, drained
  • 1 – 3.4 package instant vanilla pudding mix
  • 1 – 8 oz container Cool Whip
  1. Follow the directions on the box of cake mix – except drain the crushed pineapple, and use the juice instead of water in the cake mix. Use 4 large eggs, instead of three. Bake according to directions and let the layers cool.
  2. In a large bowl with an electric mixer, beat cream cheese and add confectioner’s sugar one half cup at a time. Add the crushed pineapple and the mandarin oranges, then the vanilla pudding mix. Fold in the Cool Whip. Let chill in the fridge for 30 minutes.
  3. Frost cake, store in the fridge a day before serving.
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