Jiffy Pineapple Cake

Name: Jiffy Pineapple Cake
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 1 Cake, 12-16 serving(s)
Ingredients: 8 ounces Cool Whip, thawed; 9 ounces yellow cake mix (Jiffy); 1/2 cup water; 1 egg; 1 (8 ounce) package cream cheese, softened; 1 (5 1/8 ounce) box vanilla instant pudding mix; 2 cups milk; 1 (20 ounce) can crushed pineapple, drained

Submitted by Tina

"Old recipe that I've had for years and you can't find it on the Jiffy site anymore! Delicious & light! One of my family favorites!"

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Ready In:: 33mins
Ingredients:: 8
Yields:: 1 Cake
Serves:: 12-16

ingredients

8 ounces Cool Whip, thawed
9 ounces yellow cake mix (Jiffy)
¹⁄₂ cup water
1 egg
1 (8 ounce) package cream cheese, softened
1 (5 1/8 ounce) box vanilla instant pudding mix
2 cups milk
1 (20 ounce) can crushed pineapple, drained

directions

Preheat oven to 350.
Spray 13x9 inch pan non-stick spray.
In medium bowl, combine Cake mix, water and egg.
Pour mix into 13x9 pan and bake for 15-18 minutes(cake is supposed to be thin so don't panic!).
Cook cake in pan.
In medium bowl beat softened cream cheese.
Add pudding mix and milk to cream cheese.
Beat until well mixed and thick.
Spread cream cheese mixture evenly over cooled cake.
Spread drained pineapple over cream cheese mixture
Spread cool whip over pineapple layer.
Refrigerate and serve!