Ingredients
1 yellow cake mix
1 20-ounce can crushed pineapple
1 large box instant vanilla pudding
1 8-ounce cream cheese
1 16-ounce carton Cool Whip
2 cups whole milk
Directions
Bake cake as directed on box in a 9-by-13-inch pan. Take out of oven and punch holes in top of cake. Pour pineapple with juice over cake. Mix instant vanilla pudding with 2 cups milk and blend in cream cheese. Pour this over pineapple. Add Cool Whip on top of pudding mix. Cover and refrigerate.
Recipe Courtesy Of
Sybil Harrell, a member of Halifax EMC
Share Your Thoughts
Have a question about this recipe or just want to share what you thought? We’d love to hear from you!
Submit a Recipe
Submit your recipe for possible publication in Carolina Country magazine.
More dessert Recipes
View All
Ginger Ale Pound Cake
With lemon icing
Lemon Lavender Shortbread Cookies
with pressed flowers
