Hi everyone! Hope all is well and that you are staying cool, we are having a heat wave in my part of the country. Today I want to share with you a recipe that I got from my mother along time ago. It is my dad's favorite, as well as everyone in my family too! I think if you try it you will see why. So let's get started, shall we.
Below is a picture of the ingredients that I used, recipe will be at the end of the post. My mom is a diabetic, so she used all sugar-free products and it still taste the same.
The very first thing you need to do is drain your pineapple before you start anything else. The pineapple needs to be well drained. I use pineapple in it's own juice. Sometimes I will save the juice, other times not, you choose what you would like to do. I let it drain for around 15 minutes, stirring occasionally.
The very first thing you need to do is drain your pineapple before you start anything else. The pineapple needs to be well drained. I use pineapple in it's own juice. Sometimes I will save the juice, other times not, you choose what you would like to do. I let it drain for around 15 minutes, stirring occasionally.
Now take your Jiffy cake mix, water and egg and put it into a large bowl, you'll see later why I use such a large one.
Mix together for two minutes. Pour into a greased 9" x 13" cake pan, and bake for 15 minutes. Take out of the oven and cool.
See how much juice I collected from my pineapple. I like to save it and drink it, YUMMY stuff and it is good for your digestion too!
Now spread your well-drained pineapple on top of the cooled cake.
Set aside for now. Now take your room temperature cream cheese and your hand mixer and blend it to make it creamy. Now gradually add your 1/2 cup of milk to the cream cheese, mixing the whole time you add the milk. Add milk gradually or you will have lumpy cream cheese. I used a medium/small bowl for this.
See this is how it should look after all of the milk is added.
Set this bowl aside and get the large bowl and add the 2 1/2 cups of milk. Now with your hand mixer on low, gradually add one package of pudding, when that is all mixed, add the second package of pudding, continue mixing until the pudding start to set- up a bit, probably around 2 minutes. This should prevent any lumps.
Now pour the cream cheese mixture into the pudding mixture and stir to thoroughly combine the two together. That's why I used the large bowl.
Now spread this mixture over the pineapple/cake.
Now spread your carton of Cool Whip over your pudding mixture. Put into the refrigerator and let set up for 3 or 4 hours. I usually make this the night before I need it.
Keep refrigerated until serving time. ENJOY!!
Refrigerate any left-overs. This holds well for 3 or 4 after making, if it last that long!
Now spread your well-drained pineapple on top of the cooled cake.
Set aside for now. Now take your room temperature cream cheese and your hand mixer and blend it to make it creamy. Now gradually add your 1/2 cup of milk to the cream cheese, mixing the whole time you add the milk. Add milk gradually or you will have lumpy cream cheese. I used a medium/small bowl for this.
See this is how it should look after all of the milk is added.
Set this bowl aside and get the large bowl and add the 2 1/2 cups of milk. Now with your hand mixer on low, gradually add one package of pudding, when that is all mixed, add the second package of pudding, continue mixing until the pudding start to set- up a bit, probably around 2 minutes. This should prevent any lumps.
Now pour the cream cheese mixture into the pudding mixture and stir to thoroughly combine the two together. That's why I used the large bowl.
Now spread this mixture over the pineapple/cake.
Now spread your carton of Cool Whip over your pudding mixture. Put into the refrigerator and let set up for 3 or 4 hours. I usually make this the night before I need it.
Keep refrigerated until serving time. ENJOY!!
Refrigerate any left-overs. This holds well for 3 or 4 after making, if it last that long!
Dessert Cake
1 package yellow Jiffy cake mix- follow the directions on the box to make and bake, but bake in a greased 9" x 13" cake pan. Bake at 350 degrees for 15 mins. Cool
Add on top:
1 - 20 ounce can crushed pineapple, drained well
Then mix together and set aside:
1 - 8 ounce package cream cheese, room temperature
1/2 cup milk
Then mix together:
2 1/c cups milk
2 small packages INSTANT vanilla pudding mix
Now pour the cream cheese mixture into the pudding mixture and combine well. Pour over the pineapple and cake. Spread Cool Whip over top. Refrigerate for 3 to 4 hours before serving. Refrigerate any leftovers.
Serves 12
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Mmmmm, this looks so cool, yummy and refreshing! I had to laugh when I saw the picture of the spatula, knowing you had to hold it in one hand and take the pic with the other. It made me laugh because a) that's also what I do. and b) because I wonder if our husbands think we're nuts, taking pictures of food we're making! LOL! Mine especially loves it when I say, "Don't EAT that! That's my beauty shot!" LMBO! Too bad you don't live next door, I'd be over for a piece of cake, lol! :)
ReplyDeleteThanks for the recipe! My MIL, who passed away 2 1/2 years ago, made this all the time. I'm not sure what happened to her recipe, but now I don't need to, cuz you were so wonderful to provide it! Thank you!
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