LEMON PINEAPPLE PUDDING CAKE

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Lemon Pineapple Pudding Cake image

This is a recipe that was given to me by my grandmother. Its great for a light dessert after a heavy dinner, or if you are like me, great for a any time snack.

Provided by Bonnie LaBrake

Categories     Dessert

Time 40m

Yield 12-16 serving(s)

Number Of Ingredients 7

1 (18 ounce) package lemon cake mix, prepared and baked into two 8 inch layers
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 (4 ounce) packages French vanilla pudding mix
1 (16 ounce) container Cool Whip
2 (8 ounce) cans crushed pineapple

Steps:

  • In a four quart serving bowl drop one 8 inch layer cake.
  • Pour half of the pudding over cake, then spread half of the pineapple over pudding, then spread half of the cool whip over pudding.
  • Repeat layers, and refrigerate.
  • You may want to garnish with lemon slices to add that pretty touch.

Nutrition Facts : Calories 469.7, Fat 21.9, SaturatedFat 10.2, Cholesterol 53.7, Sodium 579.6, Carbohydrate 65.5, Fiber 0.8, Sugar 50.3, Protein 4.1

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