Champaign Cake

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“The cream cheese makes this wonderful. It has 4 layers and they work very well together. I had this at a potluck a long time ago it was so good I got the recipe from the person that brought it.”
READY IN:
35mins
SERVES:
12-16
UNITS:
US

Ingredients Nutrition

  • 18 ounces yellow cake mix (use 1/2 for the recipe and 1/2 for cupcakes) or 1 white cake mix (use 1/2 for the recipe and 1/2 for cupcakes)
  • 3 eggs (or as called for by your cake mix) or 3 egg whites (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)
  • 1 (3 ounce) package instant vanilla pudding
  • 1 12 cups milk
  • 1 (8 ounce) package cream cheese
  • 1 (20 ounce) can crushed pineapple (drained)
  • 1 (8 ounce) container Cool Whip
  • walnuts (optional)

Directions

  1. Preheat oven to 350F and lightly grease/flour 9 x 13" baking pan.
  2. Prepare cake mix as directed.
  3. Pour 1/2 cake mix into prepared pan.
  4. Bake 20 minutes.
  5. Mix together pudding, milk, and cream cheese.
  6. Spread over cooled cake.
  7. Spread drained pineapple over this, then the Cool Whip, and then the nuts.

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