Pineapple Pudding Cake

7 ingredients
5 steps

Ingredients

  • 1 Jiffy yellow cake mix
  • 2 c. milk
  • 1 large can crushed pineapple
  • chopped pecans
  • 1 small pkg. instant vanilla pudding
  • 8 oz. cream cheese, softened
  • 8 oz. Cool Whip

Directions

  1. 1
    Bake cake as directed in 9 x 13-inch pan about 15 to 20 minutes at 350°.
  2. 2
    Cool.
  3. 3
    Mix pudding, milk and cream cheese and spread on cooled cake.
  4. 4
    Drain pineapple and spread on top of pudding mixture.
  5. 5
    Top with Cool Whip and sprinkle with nuts. Refrigerate overnight.

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