"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

PINEAPPLE CRUSH CAKE Recipe

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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.

Contributor:  
Contributor:  
Lisa Tefft
Added: Sunday, September 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.


FILLING:


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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