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Receta Pineapple Cream Cheese Pudding Cake
by CookEatShare Cookbook

Pineapple Cream Cheese Pudding Cake
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Ingredientes

  • 1 box Duncan Hines yellow cake mix
  • 4 large eggs
  • 1 c. water
  • 1/3 c. Puritan oil
  • 1 (20 ounce) can crushed pineapple with juice
  • 1 sm. box vanilla instant pudding mix
  • 1 c. lowfat milk
  • 1 (8 ounce) pkg. cream cheese
  • 1 (9 ounce) pkg. Cold Whip, can use more if desired
  • 1 teaspoon vanilla
  • 1 teaspoon butter flavoring

Direcciones

  1. Put large eggs in hot water about 20 min before mixing the cake. Empty cake fold in large bowl. Put the Puritan oil in center of the cake mix, beat oil only in the center of the cake mix. Add in warm water and large eggs alternately. Beat well after adding each egg. Add in flavoring. Use 9x13 pan. Grease pan well or possibly spray with Bakers Joy. Bake at 350 degrees about 45 to 50 min or possibly till done. Remove from oven. Let cool 5 min. Turn out on wire rack. Turn on a tray or possibly flat oblong dish. While still hot, punch holes in top of cake using ice pick or possibly fork. Spread pineapple and juice too. In small bowl, prepare pudding mix, using only 1 cup lowfat milk. Blend in cream cheese. Spread over pineapple. Cover, let cool. In hot weather, refrigerate overnight. Top with Cool Whip.