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Lemon Pineapple Pudding Cake

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“This is a recipe that was given to me by my grandmother. Its great for a light dessert after a heavy dinner, or if you are like me, great for a any time snack.”
READY IN:
40mins
SERVES:
12-16
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) package lemon cake mix, prepared and baked into two 8 inch layers
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 2 (4 ounce) packages French vanilla pudding mix
  • 1 (16 ounce) container Cool Whip
  • 2 (8 ounce) cans crushed pineapple

Directions

  1. In a four quart serving bowl drop one 8 inch layer cake.
  2. Pour half of the pudding over cake, then spread half of the pineapple over pudding, then spread half of the cool whip over pudding.
  3. Repeat layers, and refrigerate.
  4. You may want to garnish with lemon slices to add that pretty touch.

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