Ingredients
1 box Duncan Hines yellow cake mix, plus ingredients listed on the box
1 small package of Jello instant pudding (pineapple or vanilla), plus ingredients listed on the box
1 (8-ounce) package of Philadelphia cream cheese, softened
Coupons
1 (22-ounce) can crushed pineapple
1 (16-ounce) container Cool Whip
nuts, cherries or coconut, for topping
Instructions
Bake 1/2 of the cake (according to cake mix box instructions) in a 9 x 13-inch pan. You can either make the whole cake and use the other half for cupcakes, or you can make the whole cake mix recipe and then double the other ingredients in this recipe.
Prepare pudding as directed on package, beating in the softened cream cheese until well blended. Spread over cake.
Drain pineapple and squeeze out excess juice. Distribute over pudding mixture.
Spread Cool Whip over cake.
Cover and refrigerate overnight.
Decorate with nuts, cherries, or toasted coconut.
Recipe courtesy of Recipe Lion. Photo credits to Deep South Dish.
