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| ANNA'S PINEAPPLE CAKE WITH YUM YUM ICING | |
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2 c. all-purpose flour 2 c. sugar 2 eggs 2 tsp. baking soda 1 tsp. vanilla 1 lg. can crushed pineapple (with juice) 1 c. chopped nuts Beat by hand 2 eggs and 2 cups sugar. Sift 2 cups flour and 2 teaspoons baking soda. Add 1 teaspoon vanilla, pineapple and nuts. Pour into UNGREASED 9x13-inch pan. Bake at 350°F for 30 to 40 minutes ICING: 1 (4 oz.) pkg. instant vanilla pudding 1 c. cold milk 1 (8 oz.) pkg. cream cheese, softened 1 (8 oz.) Cool Whip 1 can crushed pineapple (well drained) Mix instant pudding with milk. Add soft cheese (cream) and whip. Fold in Cool Whip and pineapple - spread on cool cake. Sprinkle top with crushed nuts. | |
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recipe reviews #178631
Juanita James (New York) says:
I don't drain the pineapple for the icing. I refrigerate & use the whole can instead of milk & add 2 instant puddings. It makes it taste better to me having the pineapple juice instead of the milk. But this is incredible cake, you really will shock an awe anyone who you make it for. Euphoric! :)
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