Sock-It-To-Me Cake

“My Mom got this recipe from my Aunt Frances many years ago and it's always been a family favorite. When my Mom would ask me what kind of cake I wanted for my birthday, this was the one I requested! (Prep-time includes chilling time)”
READY IN:
3hrs 40mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Bake cake in a 9X13-inch baking pan, according to the directions on the box.
  2. Let cake cool completely.
  3. Mix together cream cheese and pudding mix with electric mixer.
  4. Add cold milk, a little at a time, and beat until well blended.
  5. Spread cream cheese mixture over cake.
  6. Refrigerate for 10 minutes.
  7. Spread Cool Whip topping over cream cheese mixture.
  8. Sprinkle top of cake with crushed pineapples.
  9. Refrigerate for 2-3 hours before serving.
  10. Keep cake refrigerated.

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