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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I made this cake today for my parents, and it was so good I had to make another for my boyfriend's family to take to Sunday dinner. Recipe adapted from Almost Heaven Cake Recipe Ingredients:
1 package yellow cake mix+ ingredients listed, i like to add a little half +half if the batter doesn't look creamy enough- it makes the cake nice and fluffy |
1 20 can crushed pineapple with juice |
2 cups cold milk |
1 3.4 oz package jello instant vanilla pudding |
8 oz cream cheese, softened + whipped |
1 12 oz container coolwhip, thawed |
1 package frozen sliced strawberries in syrup, thawed |
Directions:
1. Bake yellow cake as directed
2. Cool 15 minutes and carefully transfer to a big serving plate, or leave it in the baking pan!
3. Poke a bunch of holes with a fork (gently) into the cake
4. Pour pineapple and juice over cake and spread over top evenly
5. Blend cream cheese on high until its a little lighter in texture, whipped
6. In a separate bowl, mix milk and pudding mix on high until pudding thickens, scraping sides of bowl
7. Add cream cheese and blend on high until consistent, smooth and thick
8. Spread over top of pineapple
9. Top cake with Coolwhip
10. Refrigerate for at least 1 hour- overnight is best.
11. When ready to serve, pour strawberries and syrup over cake and enjoy!
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