LEMON PINEAPPLE PUDDING CAKE

Lemon Pineapple Pudding Cake image

Provided by Bonnie LaBrake

Categories Dessert

Time 40m

Yield 12-16 serving(s)

Number Of Ingredients 7

1 (18 ounce) package lemon cake mix, prepared and baked into two 8 inch layers
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 (4 ounce) packages French vanilla pudding mix
1 (16 ounce) container Cool Whip
2 (8 ounce) cans crushed pineapple

Steps:

In a four quart serving bowl drop one 8 inch layer cake.
Pour half of the pudding over cake, then spread half of the pineapple over pudding, then spread half of the cool whip over pudding.
Repeat layers, and refrigerate.
You may want to garnish with lemon slices to add that pretty touch.

Nutrition Facts : Calories 469.7, Fat 21.9, SaturatedFat 10.2, Cholesterol 53.7, Sodium 579.6, Carbohydrate 65.5, Fiber 0.8, Sugar 50.3, Protein 4.1