lotus

previous page: 166 - Pecan Pie Cake
  
page up: Shirley McNevich Mom's Best Recipes Vol 1
  
next page: 179 - Nightmare Cake

169 - Pineapple Crush Cake




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

Don't forget to check Shirley's blog.

169 - Pineapple Crush Cake

(by Shirley McNevich)

1 box Duncan Hines pineapple cake mix
1 - 8oz. Philly cream cheese
1- 3.5oz. package Jell-O vanilla instant pudding
2 cups milk
1- 20oz. can Dole crushed pineapple (drained)
2 cups Cool Whip
maraschino cherries

Mix cake batter according to box directions. Pour evenly into 2 round layer cake pans. Bake at 350 degrees for 20-25 minutes. Remove from oven and let them cool. In a mixer, combine cream cheese, pudding mix, and milk until creamy--beat 2 minutes at medium speed. When cakes are cool, spread the cream cheese mixture on one of the cooled layer cakes. Spoon the drained crushed pineapple on top of the cream cheese mixture. Remove second layer cake from its pan and place it on top of the crushed pineapple. Spread the Cool Whip on the top and sides of the entire layer cake. Refrigerate overnight before serving. Keep refrigerated. For decoration, you can add maraschino cherries to the top but pat them dry with a paper towel first.


 

Continue to:













TOP
previous page: 166 - Pecan Pie Cake
  
page up: Shirley McNevich Mom's Best Recipes Vol 1
  
next page: 179 - Nightmare Cake