"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pineapple Cream Cake Recipe

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This recipe for Pineapple Cream Cake, by , is from The Wedding Cookbook for Jenna and Adam, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gladys Carlson
Added: Tuesday, January 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. yellow or white cake mix
1 - 8 oz. pkg. cream cheese (softened, room temp.)
2 c. milk
1 small pkg. vanilla instant pudding
1-8 or 9 oz. carton Cool Whip
1-16 oz. crushed pineapple, drained
1 small can mandarin oranges, drained

Directions:
Directions:
Mix cake mix according to directions and put in jelly roll pan
(11x18) or 9x13 pan. Bake at 350 for about 15-20 minutes.
Cool.

In separate bowl mix together cream cheese, milk, vanilla
instant pudding and Cool Whip. Use mixer to blend. Spread
on cooled cake. Drain pineapple and sprinkle on top of
pudding mixture when it is set. Garnish with drained mandarin
oranges.

Number Of Servings:
Number Of Servings:
12-20
Personal Notes:
Personal Notes:
Really tasty and festive.

 

 

 

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