Hawaiian Cake

[mos]

Hawaiian Cake
1 box yellow cake mix
8-oz tub cream cheese, softened
16-oz can pineapple chunks, drained
large container frozen whipped topping, defrosted
1 pkg vanilla instant pudding
Bake cake mix in 9 x 13 pan according to box directions and cool.
Make pudding according to box directions and set aside.
Mix softened cream cheese with prepared pudding until mixture is smooth. Pour mixture onto baked-cooled cake.
Sprinkle drained pineapples onto top of mixture in cake pan. Smooth whipped topping over top of cake. Refrigerate.

[recipfresh]

That’s funny! I know this recipe as pineapple sunshine cake, not Hawaiian wedding cake!

Pineapple Sunshine Cake

For the Cake

1 box yellow cake mix
4 eggs
½ cup oil
1 (8 oz) can crushed pineapple, do not drain

Topping

1 (8 oz) container whipped topping, thawed
1 3oz box instant vanilla pudding
1 8oz can crushed pineapple, do not drain

INSTRUCTIONS
Preheat oven to 350 degrees.
Spray a 9 x 13 pan with cooking spray.
In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice (or half of a large can) and mix well.
Pour into prepared baking pan and bake for 25 – ­30 minutes, or until toothpick inserted in center of cake comes out clean.
Cool completely on a wire rack.

In a medium sized bowl, fold together whipped topping, a 3oz box of vanilla pudding, and 1 can crushed pineapple with the juice (or other half of can if using a 16oz can). Spread over the top of the cooled cake.

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