"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pineapple Cream Cake Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Pineapple Cream Cake, by , is from Andrea & John's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Wittine
Added: Sunday, July 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Box Jiffy Yellow cake mix
1 pkg. (8 oz.) cream cheese, at room temperature
1/4 cup milk
1 small pkg. pineapple (or vanilla) instant pudding
1 1/2 cups milk
1 can (20 oz.) crushed pineapple, well drained.
1 carton (8 oz.) frozen whipped topping, thawed
Chopped nuts

Directions:
Directions:
Bake cake in a 9x13 inch pan according to package directions; cool. In a medium mixing bowl, beat cream cheese with 1/4 cold milk until smooth. Add pudding mix and remaining milk; beat until thick. Spread over cooled cake. Top with drained pineapple then cover with whipped topping. Sprinkle with nuts. Refrigerate at least 2 hours before serving.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

116W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!