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Pineapple Cream Cheese Cake
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Pineapple Cream Cheese Cake

3 Hr(s)
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1 serving
Original recipe yields 1 serving
1 box yellow cake mix (prepared according to the package directions and baked in a sheet cake pan)
1 pkg (5.9 oz.) Jell-O Vanilla Instant Pudding
2 cups milk (2% or whole)
1 pkg (12 oz.) Kraft Philadelphia Cream Cheese, room temperature
1 tub (8 oz.) Cool Whip
1 can Dole Crushed Pineapple
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Let's Make It
1
Prepare the cake in a sheet cake pan according to the directions on the box. (Do not remove from the pan after done.)
2
While the cake is baking prepare the topping. In a large mixing bowl add the pudding mix and milk, blend until it starts to thicken. Add the softened cream cheese into the mixture and blend until smooth (there may be a few tiny lumps still, don’t worry about them). Fold in the Cool Whip with a spatula or a large spoon gently. After mixed, cover and refrigerate.
3
When the cake is cool, take a large fork and poke holes evenly all over the top. Spoon the Dole Pineapple evenly over the cake (juice and all). Take the pudding and Cool Whip mixture and spread evenly over the top. Chill for 2 hours before serving.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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