DESSERT
INGREDIENTS
-
1, 20 oz can crushed pineapple
-
1 box yellow cake mix
-
1 pkg vanilla instant pudding
-
1 cup whole milk or half & half
-
1 16oz container frozen whipped topping
DIRECTIONS
for the cake
- Drain pineapple, retaining 1 cup juice. Set the remaining fruit aside.
- Prepare cake mix according to package directions, substituting the pineapple juice for the water in the mix.
- Fold in one half of the crushed pinapple and bake according to directions.
- Cool baked cake completely.
for the topping
- Beat together the vanilla pudding mix with 1 cup milk until thick and creamy, stir in whipped topping. Fold in remaining pineapple.
- Spread over cake and chill in the refrigerator for at least 2 hours.