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Pineapple Cakes - Alice Kuhar's Recipes

(A Fanny’s Restaurant Favorite)
1 can crushed pineapple, well drained (or any of your favorite fruit)
1 pkg. yellow box cake (any brand)
1 carton Cool Whip

Frosting Ingredients:
8 oz. package cream cheese, softened
2 pkgs. (3 oz. each) instant vanilla pudding
2 cups milk
Prepare and bake cake in a 9x13-inch pan as directed on package. Cool.

Mix drained pineapple and cool whip together till well blended. Spread on top of cream cheese/pudding layer. Keep cake refrigerated.

Frosting Directions:
Beat frosting ingredients together until firm. Spread on top of cooled cake.

2 cups flour
1 cup nuts, chopped
2 teaspoons baking soda
1 teaspoon vanilla
2 cups sugar
2 eggs
1 can (20 oz.) crushed pineapple, drained
Mix ingredients well by hand with a spoon. Do not beat. Pour batter into a 9x13-inch greased pan and bake in a 350 degree oven for 30 to 40 minutes. Pudding frosting goes well on this cake.

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