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Categories:Viewed: 26 - Published at: 5 years ago
Ingredients
- 1 lb. can crushed pineapple (may be put into blender for smoother filling)
- 1 box instant vanilla pudding
- 1 medium size Cool Whip
- 1 box yellow cake mix
- chocolate frosting
Method
- Combine crushed pineapple with dry instant pudding. Refrigerate for at least 2 hours.
- Bake cake in 13 x 9-inch pan or two 9-inch round pans.
- After cake is cool, split in two pieces. Add Cool Whip to pineapple pudding mixture, blending well.
- Place mixture between layers of split cake.
- Frost with your favorite chocolate frosting.
