I’m always up for a challenge, and I saw this recipe circulating around Facebook, and decided to give it a whirl.
DISCLAIMER: I ran into a few self-induced issues–like trekking about twenty miles total to find Cool Whip in my rural community. I found one lonely carton behind a row of Texas Toast in a convenience store. I also neglected to let said Cool Whip thaw, so in my haste, the topping is clumpy. Last disclaimer–I was supposed to use crushed pineapple and didn’t have any, so I used pineapple chunks, which I figured would turn into crushed pineapple anyway, once my Kitchenaid mixer was done with it.
Anyway, preheat your oven to 350 degrees, and grease and flour a 9 X 13 pan.
Drain a 20 ounce can of crushed pineapple, keeping the juice–set aside the pineapple. Keep the juice handy. You’ll use it first.
Prepare a yellow cake mix per package instructions EXCEPT use the pineapple juice and water in place of the pure water (if your pineapple juice comes up short, you can add a bit of water to it).
Bake according to instructions. Remove cake from oven once ready and allow to cool.
Take one 8 ounce package of softened cream cheese, one package instant pudding mix, and 1 cup milk and mix until smooth.
Add in the reserved pineapple.
Use this mixture to top your cooled cake.
Add one carton of Cool Whip on top of the cake and cream cheese. Spread.
Cover and refrigerate for a few hours before serving.