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Pineapple Vanilla Pudding Cake




Source of Recipe


Internet


List of Ingredients




1 egg white
Yellow Jiffy cake mix
1 can (1 pound, 4 ounces) crushed pineapple
8 ounces cream cheese
1 large instant vanilla pudding
8 ounces Cool Whip dessert topping
2 cups milk
1 teaspoon vanilla
1/2 cup juice from crushed pineapple
Maraschino cherries


Recipe



Preheat oven to 350 degrees. Oil and flour a 9 x 9-inch cake pan. Mix cream cheese, slowly adding 1/2 cup of milk. Drain pineapple; save juice. Mix cake by directions, except use pineapple juice instead of water and add 1/2 teaspoon of vanilla. Pour into cake pan. Bake at 350 degrees for 20 to 25 minutes.

While cake bakes, mix pudding with 1-1/2 cups milk until thick. On cooled cake, spread drained crushed pineapple; over pineapple, spread vanilla pudding. Over pudding, spread Cool Whip. Decorate top with maraschino cherry halves and refrigerate.