Ingredients
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1 (18 ounce) box yellow cake mix (Duncan Hines Butter-style preferred)
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3 eggs (or as called for by your cake mix)
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1/3 cup butter (or as called for by your cake mix)
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1 1/3 cups water (or as called for by your cake mix)
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1 (8 ounce) package cream cheese, softened
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1 (5 1/8 ounce) package vanilla instant pudding mix
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2 cups cold milk
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1 (8 ounce) carton Cool Whip Topping
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1 (8 ounce) can crushed pineapple, drained
Instructions
- Bake cake in a 9X13-inch baking pan, according to the directions on the box.
- Let cake cool completely.
- Mix together cream cheese and pudding mix with electric mixer.
- Add cold milk, a little at a time, and beat until well blended.
- Spread cream cheese mixture over cake.
- Refrigerate for 10 minutes.
- Spread Cool Whip topping over cream cheese mixture.
- Sprinkle top of cake with crushed pineapples.
- Refrigerate for 2-3 hours before serving.
- Keep cake refrigerated.