Sock-it-to-me Cake

Total Time: 3 hrs 40 mins Preparation Time: 3 hrs Cook Time: 40 mins

Ingredients

• Servings: 16
• 1 (18 ounce) box yellow cake mix (duncan hines butter-style preferred)
• 3 eggs (or as called for by your cake mix)
• 1/3 cup butter (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1 (8 ounce) package cream cheese, softened
• 1 (5 1/8 ounce) package vanilla instant pudding mix
• 2 cups cold milk
• 1 (8 ounce) carton cool whip topping
• 1 (8 ounce) can crushed pineapple, drained

Recipe

• 1 bake cake in a 9x13-inch baking pan, according to the directions on the box.
• 2 let cake cool completely.
• 3 mix together cream cheese and pudding mix with electric mixer.
• 4 add cold milk, a little at a time, and beat until well blended.
• 5 spread cream cheese mixture over cake.
• 6 refrigerate for 10 minutes.
• 7 spread cool whip topping over cream cheese mixture.
• 8 sprinkle top of cake with crushed pineapples.
• 9 refrigerate for 2-3 hours before serving.
• 10 keep cake refrigerated.