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Pineapple Cream Cake Recipe

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This recipe for Pineapple Cream Cake, by , is from NBCC Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cindy Seay


1 pkg pineapple cake mix
1 pkg vanilla instant pudding mix
1 can crushed pineapple, reserve juice
3 eggs
Butter cookies
1/2 cup cold butter

Grease a 9x13 baking pan. Preheat oven to 350
Dump cake mix and pudding mix into prepared pan. Make a well in the center.

Combine reserved juice from pineapple with enough water to measure 1 1/2 cups liquid.

Add eggs and juice mixture to pan and whisk thoroughly.
Stir in pineapple. Scrape down sides and spread batter evenly over pan.
Crush cookies in a zippered plastic bag to measure 1/2 cup crumbs.
Slice butter and distribute evenly over cake batter. Sprinkle with cookie crumbs.

Bake 40-45 minutes or until cake tests done with a toothpick. Cool completely and chill before slicing.
Serve with whipped cream on top, add cherries or sprinkle butter cookie crumbs to decorate.

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