Easy and delicious sheet cake with cream cheese, pudding and pineapple.
Original recipe makes 1 -10×15 inch pan
Ingredients
1 (8 ounce) can crushed pineapple, drained
1 (18.25 ounce) package yellow cake mix
1 (8 ounce) package cream cheese
1 (3.4 ounce) package instant vanilla pudding mix
1 cup milk
1 (16 ounce) container frozen whipped topping, thawed
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PREP
20 mins
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COOK
40 mins
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READY IN
1 hr
Directions
- Bake yellow cake mix according to instructions on package in a 15×10 inch jelly roll pan. Allow to cool.
- In a medium bowl, combine cream cheese, pudding mix and milk. beat until smooth and spread on cooled cake. Sprinkle drained pineapple on top of pudding.
- Spread whipped topping over pineapple. Sprinkle with chopped nuts. Chill in refrigerator.
Nutrition
Calories: 315 kcal
Carbohydrates: 40.5 g
Cholesterol: 17 mg
Fat: 16.1 g
Fiber: 0.5 g
Protein: 3.4 g
Sodium: 353 mg