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Pineapple Cream Cake Recipe

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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.

 

 

 

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