Ingredients
1 (18 1/4 ounce) packages yellow cake mix
1 (20 ounce) cans crushed pineapple
1 (1 ounce) package instant vanilla pudding
1 (8 ounce) packages cream cheese, softened
2 cups cold milk
1 (8 ounce) cartons frozen whipped topping
1 cup finely chopped pecans
1 (18 1/4 ounce) packages yellow cake mix
1 (20 ounce) cans crushed pineapple
1 (1 ounce) package instant vanilla pudding
1 (8 ounce) packages cream cheese, softened
2 cups cold milk
1 (8 ounce) cartons frozen whipped topping
1 cup finely chopped pecans
Directions
Mix the cake according to the package directions. Bake cake in a 9 X 13 inch pan. While hot poke with fork and pour pineapple with the juice over the cake.
Mix the pudding, milk and cream cheese, beating until smooth. Spread over pineapple layer. Spread whipped topping over top. Sprinkle with the nuts.
Refrigerate.
Mix the cake according to the package directions. Bake cake in a 9 X 13 inch pan. While hot poke with fork and pour pineapple with the juice over the cake.
Mix the pudding, milk and cream cheese, beating until smooth. Spread over pineapple layer. Spread whipped topping over top. Sprinkle with the nuts.
Refrigerate.
Courtesy of: www.food.com
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