Pineapple Pudding Cake
From the Kitchen of Anita Ratliff
- Category
- Desserts
- Ingredients
- 5
- Family book
- Page 37
Ingredients
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Directions
- Bake cake per box or homemade recipe directions.
- Drain half the juice from the pineapple can.
- Spread the remaining pineapple and juice on one of the layers.
- Let cool and then refrigerate for one hour.
- Mix instant pudding according to directions on the box and pour immediately on top of cake.
- Refrigerate for another 2 hours.
- Mix crushed nuts with the Cool Whip and ice the cake with the mixture.