Pineapple Pudding Cake

This week has just been a week of wanting to do nothing by bake. Major baking mood, so I went to a couple of new spots on the internet, one being called, Just Desserts, and found this new recipe. Sounds perfect for those warm summer nights when we are wanting something that is cool and refreshing, but yet, delicious and tantalizing. So here it is, will become a summer favorite.

1 Duncan Hines Yellow or Pineapple Cake mix, baked according to directions for a 9×13 pan.

When baked and completely cooled spread the following over the cake:

1 (8z) package of softened cream cheese mixed 1 (20 oz) can drained well, crushed pineapple and 1 small package instant vanilla pudding mix.

When mixed well, spread over cooled cake.

Either using a (8 oz) tub of thawed Cool Whip or 2 cups sweetened, whipping cream, spread whipped topping over pudding mixture.(You know which one I will use, the most fattening one of course….real whipping cream)  Sprinkle with chopped nuts and maraschino cherries, if desired.

Refrigerate for at least 4 hours before serving. Cover and keep in fridge.

Serves 12-14

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