Fast. Simple. Delicious. Dessert. When you see those 4 words, a decadent cake may not come to mind, but trust me you can make a cake in minutes if you start with a box. In the summer I can't be bothered to spend so much time in the kitchen - especially if it's hot out! With this recipe, a summer cake - best served chilled - is put together by taking help from the store in order to save time and energy - you won't even need to win a brand new mixer to whip this one up. Melt in your mouth yellow cake is topped with a pistachio-cream cheese-pineapple mixture, followed by a fluffy layer of cool whip and a dusting of chopped nuts. Sound tempting doesn't it? You'll get the recipe if you read more
1 box yellow cake mix
8 oz. cream cheese, softened
1 (3 3/4 oz.) instant pistachio pudding
2 regular size cans crushed pineapple
1 (9 oz.) Cool Whip
Chopped nuts or coconut
- Make cake according to directions. Use 9 x 13 inch pan. Bake carefully until toothpick comes out clean. Cool.
- Make pudding according to directions, beat in softened cream cheese. Spread over cake.
- Spoon drained pineapple over pudding.
- Frost with Cool Whip and top with nuts or coconut or leave plain. Keep refrigerated and covered.