Prep Time

10 min

Total Time

45 min

Calories per serving

450

Servings

16

Ingredients (8)
  • 1 can (20 oz.) DOLE® Crushed Pineapple
  • 1 box (2 layer) spice cake mix
  • 1 pkg. (4 serving size) JELL-O® Cook & Serve Butterscotch Pudding
  • 3 egg(s)
  • 1/3 cup vegetable oil
  • 1 pkg. (8 oz.) PHILADELPHIA® Cream Cheese, softened
  • 1 cup powdered sugar
  • 1 tub (8 oz.) COOL WHIP® Whipped Topping, thawed
Directions
  1. Preheat oven to 350°F; spray 2 (9-inch) cake pans with non-stick cooking spray.  Drain pineapple; reserve 1/2 cup juice.
  2. Combine cake mix, pudding mix, reserved pineapple juice, eggs, and oil in a large bowl; beat 2 minutes.  Fold in crushed pineapple.
  3. Pour cake mix into prepared cake pans.  Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
  4. Cool in pan 10 minutes.  Remove from pan onto wire rack; cool completely.
  5. Beat together cream cheese and sugar until smooth; stir in thawed whipped topping.  Frost completely cooled cake.  Garnish with chopped pecans and butterscotch chips, if desired.

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