"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl


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This recipe for PINEAPPLE CRUSH CAKE, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Tefft
Added: Sunday, September 24, 2006


1 pkg. Duncan Hines Pineapple Cake Mix

1 pkg. (8 oz.) cream cheese, softened

1 pkg. (4 serving size) vanilla instant pudding

2 c. cold milk

1 can (8 oz) crushed pineapple, drained

2 c. whipped topping

Preheat oven to 350 F. Grease and flour 2 - 13󭘲 inch pans.

1. Prepare cake as directed on package. Divide equally between pans.

2. Cool cake.


1. For filling, beat cream cheese, instant pudding and milk in a small mixer bowl. Beat 2 minutes at medium speed.

2. Spread on one cooled cake layer. Spoon drained crushed pineapple over top.

3. Add second layers. Spread whipped topping on sides and top of cake.

4. Store in refrig until next day before serving - 16 servings




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