Big Cake TJOC

We’ve been on a short hiatus visiting family in the South, and oh how I dreaded coming back to the cold winter months that we still have left here in New York.

It’s amazing how a little warm sunshine can make you feel so much better. I think us folks from the North forget that during the winter months. Like with all things in life, we learn to adapt.

In honor of warm temps and sunshine I have decided to share a dessert recipe that will brighten your taste buds and leave you feeling like you are some place tropical.

I am a fan of cakes that are loaded with pudding and fruit. The combination of the two gives them such flavor and makes them super moist. This cake recipe is a modified version of a Hawaiian Wedding Cake. I opted to use a box of cheesecake pudding mix in place of vanilla pudding. I like the way the cheesecake pudding flavor cuts the sweetness of the cake.

I usually prepare this cake a day before I plan on serving it.

Pineapple Cheesecake Pudding Cake
1 yellow cake mix
4oz. light cream cheese, softened
1 1/2 c. skim milk
1 oz. package of Jell-O brand Cheesecake Sugar-Free Pudding
1 8oz. tub of light whipped topping, thawed
1 20oz. can of crushed pineapple

Preheat oven to 325 degrees. Grease 9”x13” pan with shortening.

Drain pineapple juice from crushed pineapple into a measuring cup and set aside.

Prepare the cake mix according to the box (substituting the pineapple juice you have set aside in place of some of the water the recipe calls for). Bake and allow to cool completely.

In a large bowl, add milk, package of pudding, and cream cheese. Mix with electric mixer. Spread on top of cooled cake.

Fold crushed pineapple in with whipped topping and spread on top of pudding.

Cover and refrigerate overnight.

Where is your favorite warm place to visit? Do you have a favorite tropical dessert recipe?

Tagged with →  

We'd love your comments!

BEBETSY® 2011-2016
™ 2011-2016
All Rights Reserved
%d bloggers like this: