Pineapple Fluff Cake

Here is a recipe for a refreshing summer dessert that includes so many tasty things! This recipe was given to me from one of my aunts. I believe she got it from either Cool Whip or Jello. Nonetheless, some of the ratios have been changed since the original recipe. This was my first attempt making it in a circular form, and I must suggest sticking to the 9 x 13 pan configuration as it was a little difficult to keep this one together. You can certainly double this recipe and use the entire cake mix baked on a cookie sheet. If you don't, you'll have to find another use for the other half of the cake!

Ingredients:

1 yellow cake mix (+ ingredients on box to make the cake)
1 pkg of instant vanilla pudding
1 pkg cream cheese (8 oz.)
2 cups of milk
1 can crushed pineapple
1 large container of Cool Whip


First, make the cake batter according to the directions on the box. Pour only 1/2 of the mixture into a 9 x 13 pan and bake until the cake starts pulling away from the sides and a toothpick inserted in the center comes out clean. Let the cake cool completely. Combine the vanilla pudding powder, the 2 cups of cold milk, and the cream cheese and beat until smooth. Place your cake on the platter you intend to serve it on (it's not an easy one to move) and use a spatula to evenly spread the pudding on top of the cake. (If the pudding is a little runny, sit it in the fridge for a little while and allow it to thicken). Make sure to leave a half inch border around the cake with no pudding, or it will start falling over the edges, making it difficult later. Next, drain the pineapple and put an even layer of it on top of the pudding. Last icing with Cool Whip! This cake must be refrigerated! You can decorate with flowers to make it tropical looking, but always remember, if you decorate with flowers, they should be edible. Roses, day lilies, dandelions (not that you would want to use them on a cake), impatiens, pansies, violets, lavender, and lilacs are only a few of the many edible flowers.