SOCK-IT-TO-ME CAKE

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Sock-It-To-Me Cake image

My Mom got this recipe from my Aunt Frances many years ago and it's always been a family favorite. When my Mom would ask me what kind of cake I wanted for my birthday, this was the one I requested! (Prep-time includes chilling time)

Provided by Kim D.

Categories     Dessert

Time 3h40m

Yield 16 serving(s)

Number Of Ingredients 9

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

Steps:

  • Bake cake in a 9X13-inch baking pan, according to the directions on the box.
  • Let cake cool completely.
  • Mix together cream cheese and pudding mix with electric mixer.
  • Add cold milk, a little at a time, and beat until well blended.
  • Spread cream cheese mixture over cake.
  • Refrigerate for 10 minutes.
  • Spread Cool Whip topping over cream cheese mixture.
  • Sprinkle top of cake with crushed pineapples.
  • Refrigerate for 2-3 hours before serving.
  • Keep cake refrigerated.

Nutrition Facts : Calories 346.4, Fat 19.9, SaturatedFat 10.4, Cholesterol 89.9, Sodium 443.4, Carbohydrate 37.8, Fiber 0.5, Sugar 24.4, Protein 5

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