Headline Recipe Pineapple Dream Cake

Steps:

• Add cake mix, eggs, oil and water as directed on cake mix box. Mix in sour cream, crushed pineapple and pour into 11 x 13-inch pan. Bake at 350°F until done. Dissolve pudding in pineapple with juice then fold in cool whip. Frost when completely cooled.

Steps:

• 1. mix first four ingredients and pour into 11x13-inch pan. Bake at 350 degrees until done.
• 2. Dissolve pudding in pineapple with juice then fold in cool whip. frost when cake is completely cooled.

Steps:

• Make cake according to package directions in 3 9" cake pans (or one 13x9 pan) that have been greased and floured.
• Cool cake completely.
• To make frosting mix pudding mix and crushed pineapple with juice. Then fold in the thawed Cool Whip.
• Frost cake (you may have to secure layers with tooth pick).
• Must chill cake at least 4 hours before serving, overnight is best.

Steps:

• Drain pineapple and reserve the liquid, set aside.
• Prepare the cake mix according to the package instructions, except add the pineapple juice + however much water to equal the amount of water that the package calls for. Bake in two 9 in round cake pans.
• While the cake layers are cooling, spoon the Cool Whip into a large bowl. Add the pudding mix and the pineapple and stir well to make the frosting.
• Frost each layer and the sides of the cake. Keep refrigerated until you are ready to enjoy it.

Steps:

• In a bowl, combine the cracker crumbs, sugar and butter. Set aside 1/4 cup for topping. Press the remaining crumb mixture onto the bottom of a greased 11x7-in. baking dish. Bake at 350° for 10-14 minutes or until lightly browned and set. Cool on a wire rack., For filling, combine sugar and cornstarch in a saucepan. Gradually whisk in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in vanilla. Cool for 30 minutes, stirring several times., Stir in pineapple. Pour over crust. Top with whipped cream (pan will be full). Sprinkle with marshmallows and reserved crumb mixture. Cover and refrigerate for at least 3 hours.

Steps:

• Add cake mix, eggs, oil and water as directed on cake mix box.Mix in sour cream, crushed pineapple and pour into 11 x 13-inch pan. Bake at 350¡F until done. Dissolve pudding in pineapple with juice then fold in cool whip. Frost when completely cooled.