| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs |
|
Cakes, Fruit |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Orange or Lemon Cake Mix |
| 1 |
cn |
(21 oz) Peach Pie Filling |
| 1/2 |
c |
Sour Cream, (Cultured) |
| 2 |
lg |
Eggs |
| 1 |
pk |
(8 Oz) Cream Cheese, Softened |
| 1 |
pk |
3 1/2 oz Instant Vanilla Pudding |
| 1 |
cn |
(16 Oz) Crushed Pineapple, Do Not Drain |
| 1 |
|
Carton (8 Oz) Whipped Topping |
INSTRUCTIONS
With fork (do not use spoon), mix together the cake mix, pie filling and
eggs. Add sour cream. Spoon into a 10X14-inch baking dish. Bake at 350
degrees for 30 minutes.
Cool completely.
Mix together cream cheese, instant pudding, crushed pineapple, with juice,
and fold into the whipped topping. Spread on cool cake. Refrigerate until
ready to serve.
NOTES : This is a very good cake and keeps well, but must be refrigerated.
Published (corrected copy) in March '97 Tastes of Oklahoma column which is
written by Flo Burtnett. Vol. LXXVIII, No 3, Farm News & Views, Oklahoma
Farmers Union. Originally published as Pecan Cake in the Jan/Feb '97
Issue.
Recipe by: Della Longhofer, Shattuck, OK Posted to MC-Recipe Digest V1 #592
by Carole Jarvis <jarvis@qns.com> on May 03, 1997
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