Pineapple Delight

1 box of Jiffy brand golden yellow cake mix
1 egg
1/2 cup (125 ml) of water
1 8 oz (224 grm). package cream cheese, room temperature
1/2 cup (125 ml) milk
1 box 3-3/4 oz (105 grm). instant pineapple or vanilla pudding mix
1-1/2 cups (350 ml) milk
1 20 oz (560 grm). can crushed pineapple, drained
1 9 oz (252 grm). carton cool whip
1/2 cup (125 ml) chopped nuts

Instructions:Preheat oven to 350 degrees (175 C.) and grease a 9 inch by 13 inch cake pan.
Prepare the Jiffy cake mix with egg and water exactly as indicated on the box.
Bake at 350 degrees (175 C.) for 13 to 15 minutes or until a toothpick comes out clean.
Take out of oven and and cool the cake.
Cream together cream cheese and 1/2 cup (125 ml) milk; set aside.
In a separate bowl, add the pineapple or vanilla pudding to 1-1/2 cups (350 ml) milk, and beat until smooth and thickened.
Blend cream cheese and pudding mixture together, and spoon over the cooled cake.
Taking the very well drained pineapple, spead it over the cream cheese mixture.
Top with the cool whip, then sprinkle with finely chopped nuts.
Chill in refrigerator for at least 6 hours or overnight (make a whole day earlier for the easiest cutting).

Comments
Note: I think it would be very easy.. perhaps easier even.. to omit the Jiffy cake mix and substitute a graham cracker crust and make the pie as directed after that.

---

Pineapple Sheet Cake

2 eggs
2 cups (475 ml) flour
2 cups (475 ml) sugar
2 tsp (10 ml). soda
1 tsp (5 ml). vanilla
1 med. can crushed pinapple
Icing:
1 3 oz (84 grm). pkg. cream cheese
1/2 stick butter or margarine (soften over hot water or micro)
2 cups (475 ml) powder sugar
1 tsp (5 ml) vanilla

Topping:
1/2 cup (125 ml) chopped pecans

Instructions:Mix until blended; pour into 15 x 10 inch cookie sheet.
Bake at 350 degrees (175 C.) for 45 minutes.

Icing:
Beat together until desired consistancy.
Top with chopped pecans.

---

Pineapple Upside Down Cake

Cake
1 pkg Duncan Hines® Moist Deluxe Pineapple Supreme Cake Mix 1 pkg
1 pkg vanilla instant pudding mix – (4-serving size) 1 pkg
4 eggs 4
1 cup water 250 mL
1/2 cup vegetable oil 125 mL

Topping
1/2 cup butter or margarine 125 mL
1 cup brown sugar – firmly packed 250 mL
20 oz pineapple slices – well drained 560 g
Maraschino cherries – halved and drained
walnut halves

Instructions:1. Preheat oven to 350°F (180°C).

2. For topping, melt butter on low heat in 12 inch (30 cm) cast-iron skillet or skillet with oven-proof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange pineapple slices, Maraschino cherries and walnut halves in skillet. Set aside.

3. For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet.

4. Bake at 350°F (180°C) for 1 hour or until toothpick inserted into center comes out clean. Invert onto serving plate. Cut into wedges.

---