Pecan Pudding Cake

Name: Pecan Pudding Cake
Ingredients: 1 package yellow cake mix; 1 cup milk; 4 eggs; 1/3 cup vegetable oil; 1 cup chopped pecans; 2 cups cold milk; One 3.4-ounce package instant vanilla pudding mix; One 8-ounce package cream cheese, at room temperature; 2 cups heavy cream; 6 tablespoons sugar; One 26-ounce can crushed pineapple, with juice; 1/2 cup chopped pecans; 1/2 cup coconut flakes

13 ingredients

13 steps

Ingredients

1 package yellow cake mix
1 cup milk
4 eggs
1/3 cup vegetable oil
1 cup chopped pecans
2 cups cold milk
One 3.4-ounce package instant vanilla pudding mix
One 8-ounce package cream cheese, at room temperature
2 cups heavy cream
6 tablespoons sugar
One 26-ounce can crushed pineapple, with juice
1/2 cup chopped pecans
1/2 cup coconut flakes

Directions

1

Preheat the oven to 350 degrees.
2

Grease and flour a 13 x 9 x 2-inch pan.
3

In a bowl, combine the cake mix, milk, eggs, oil, and pecans, and blend just until moistened; then beat at medium speed for two minutes.
4

Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a wooden pick comes out clean.
5

While the cake is baking, make the topping: Stir together the milk and the pudding, then beat in the cream cheese, a few small pieces at a time; set aside.
6

Whip the cream with the sugar until stiff.
7

When the cake is done, prick the top with a fork.
8

Pour the pineapple and juice over the hot cake.
9

Spread the cream cheese mixture over the pineapple, then cover the cake with the whipped cream.
10

Garnish the cake with the pecans and coconut.
11

Refrigerate for a while.
12

The longer the cake is refrigerated the better it tastes.
13

This cake freezes well.