Pineapple Sheet Cake
Ingredients
1 yellow cake mix 1/4 cup cooking oil 3 eggs juice of 20-oz can of crushed pineapple, plus water to equal 1 1/4 cup liquid (save crushed pineapple) 2 small boxes of instant vanilla pudding 8 oz. softened cream cheese 1 1/2 cups milk 2 8-oz. containers of Cool Whip. Chopped nuts |
Directions
Prepare cake according to instructions on box. Bake in a jelly roll pan for 15-20 minutes at 350 degrees. Let cool. Mix instant pudding, softened cram cheese and 11/2 cups milk. Spread over cooled cake. Put crushed pineapple over pudding mix and top with 2 8-oz. containers of cool whip. Sprinkle with nuts. Debbie Zeida |