Pineapple Crush Cake
From henrie 16 years ago
- 37 minutes to make
- Serves 1
Now this is a yummie cake you make the night before. Very good is all I can say, so moist and yummie. Sure to be a hit. Prep time is not exact since it has to sit over night.
Ingredients
- 1 (18.25 ounce) box pineapple or lemon cake mix shopping list
- 8 ounces cream cheese shopping list
- 1 small box instant vanilla pudding shopping list
- 2 cups chilled milk shopping list
- 1 (4 ounce) can crushed pineapple, drained shopping list
How to make it
- Make cake according to directions on package. Bake in a 13 x 9-inch pan which has been greased and lined with wax paper.
- Let cake cool and place in refrigerator for several hours. Split the cake, making 2 layers. Cooling makes it easier to split.
- For the filling, beat cream cheese until fluffy; add to this the
- package of instant vanilla pudding and 2 cups cold milk. Mix or beat
- mixture in a small bowl for 2 minutes on medium speed.
- Spread on cooled half of cake. Spoon over the filling mixture the can of drained crushed pineapple. Top with the other half of the cake. Spread whipped topping over sides and top of cake.
- Store in refrigerator overnight. This is better made the day before you serve it.
The Rating
Reviewed by 7 people-
I know this is a great recipe.My aunt use to fix this cake, it has been awhile since I've had it!
Great memory, great cake! Thanks for posting!!
cadavis
in Asheboro loved it
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Hi Henrie. All I can say is YUMMMMMMMMMM !!! My dad will flip for this one. I just might sprinkle coconut on top!! Good post. TY
vickycummins
in Munster loved it
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THANKS HENRIE FOR GREAT POST
HAVE A GREAT BAKING AND COOKING WEEK-END
SPEAK SOON
MUMTAZ
mumtazcatering
in Gauteng loved it
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