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Pineapple Cream Cake
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1 White Cake Mix
2 cartons Cool Whip
1 medium can crushed pineapple
1 can sweetened, condensed milk (like Eagle Brand)
4 Tbls. bottled lemon juice
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Bake cake according to directions but use 3 round cake pans.
While cake bakes, mix condensed milk with lemon juice. Add 1 carton of Cool Whip and WELL-DRAINED pineapple. Place mixture in fridge.
When cake is cool, spread pineapple mixture between layers and on top. If the mixture starts to warm up too much, it will start to run. Put cake and mixture back in fridge for a few minutes to chill. Frost cake with other carton of Cool Whip.
Store in fridge or freezer. This cake is as good frozen as it is thawed! You may decorate with sliced strawberries, mint leaves or toasted coconut. I have used coconut all over the outside of the cake and called it a Pina Colada Cake!
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Preparation Time: 1 hour |
Serves: 12 |
| Recipe Origin: United States |
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Submitted by: |
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Melissa
South Carolina
United States |
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| This recipe has been viewed 7835 times. |
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