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READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare cake mix as to directions on the box, taking out enough batter for 3 - 4 cupcakes.
  2. Bake in an oblong pan and bake the cupcakes as well at the same time. Cool cake.
  3. Beat the instant pudding, milk, and cream cheese. Add the 1/2 cup of milk here if it is too thick.
  4. "Frost" the top of the cake with this mixture. Top with the crushed pineapple and chill.
  5. Serve with Cool Whip Topping.

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