This cake really lives up to its name....Yum-Yum!! I have posted this recipe before, but it's been awhile..so thought I would post it again. It makes a really pretty springtime type of cake!
hugs,
peg
YUM-YUM CAKE
1 (20-oz.) can crushed pineapple, drained
1 yellow cake mix--bake on cookie sheet with lip around it
1 (8-oz.) package cream cheese
2 sm. packages instant vanilla pudding
2 cups milk
Cool Whip (8 or 12-oz. tub)
crushed nuts, coconut, cherries (optional)
First bake the cake according to package directions on a cookie sheet with lip around it.
Beat cream cheese, pudding mixes, and milk until thick and smooth.
Spread 1/2 of pudding mix on cake--then drained pineapple--then add the rest of the pudding.
Top with Cool Whip. Decorate with crushed nuts, coconut, and/or cherries if desired.
Refrigerate and enjoy!!
hugs,
peg
YUM-YUM CAKE
1 (20-oz.) can crushed pineapple, drained
1 yellow cake mix--bake on cookie sheet with lip around it
1 (8-oz.) package cream cheese
2 sm. packages instant vanilla pudding
2 cups milk
Cool Whip (8 or 12-oz. tub)
crushed nuts, coconut, cherries (optional)
First bake the cake according to package directions on a cookie sheet with lip around it.
Beat cream cheese, pudding mixes, and milk until thick and smooth.
Spread 1/2 of pudding mix on cake--then drained pineapple--then add the rest of the pudding.
Top with Cool Whip. Decorate with crushed nuts, coconut, and/or cherries if desired.
Refrigerate and enjoy!!