Ingredients
-
4 eggs
-
1 (8 ounce) package cream cheese, softened
-
1 (3 1/2 ounce) box instant jello vanilla pudding mix
-
1 (8 ounce) can crushed pineapple (do not drain)
-
1 cup sour cream
-
1/2 cup vegetable oil
-
1/2 cup granulated sugar
-
1 (18 ounce) box Pillsbury yellow cake mix
-
2 teaspoons vanilla
-
1/2 cup crushed pecans
Instructions
- Preheat oven to 375°.
- Beat Sugar and Cream Cheese with a mixer until smooth.
- Add Eggs one at a time, then Sour Cream, Vanilla, Oil, Crushed Pineapples, Instant Vanilla Pudding, Cake mix & Pecans.
- Beat on medium speed until creamy.
- Pour into a Bundt Pan that has been sprayed with a Nonstick cooking spray.
- Bake for 45-55 minutes or until inserted toothpick comes out clean.
- Top with a sifting of Powdered Sugar or make a Glaze and sprinkle with crushed Pecans as a perfect finish for this Cake!
- Optional:
- This cake can also be baked in two 9-inch round cake pans and icing with one 12-ounce
- container of Cool Whip, mixed with one 3-ounce box of instant Pineapple Cream or French Vanilla Pudding mix and one cup of crushed pineapples.
- Note: This two layer cake has to be refrigerated because of the icing.
- Enjoy!