Ingredients for Pineapple Fluff Cake
- 8 oz Cool Whip, thawed
- Yellow Cake Mix
- Egg
- Water
- Crushed Pineapple
- Instant Vanilla Pudding
- 1 cup milk
- 1 cup reserved pineapple juice
- 8 oz cream cheese, softened
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How to Make Pineapple Fluff Cake
- Preheat oven to 350°F (175°C).
- Prepare a 15.25 oz box of yellow cake mix according to package directions. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely on a wire rack.
- Drain a 20 oz can of crushed pineapple very well, reserving 1 cup of the juice.
- In a large bowl, beat together 1 (3.4 oz) package instant vanilla pudding mix, 1 cup reserved pineapple juice, 1 cup milk, and 8 oz of softened cream cheese until smooth and creamy.
- Spread the pudding mixture evenly over the cooled cake.
- Top with the drained pineapple.
- Spread 8 oz of thawed Cool Whip over the pineapple.
- Sprinkle with chopped nuts (optional).
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
125g
Fat
46g
Carbs
13g
