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Easy Pineapple Dessert For Summer


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



Easy Pineapple Cake
From The Times-Tribune

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

  1. Make cake according to directions. Use 9 x 13 inch pan. Bake carefully until toothpick comes out clean. Cool.
  2. Make pudding according to directions, beat in softened cream cheese. Spread over cake.
  3. Spoon drained pineapple over pudding.
  4. Frost with Cool Whip and top with nuts or coconut or leave plain. Keep refrigerated and covered.

Serves 12-15.

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