A refreshing dessert you can make in an hour. Serves 10.
Ingredients:
One deep 13″ x 9″ cake pan.
One box yellow cake mix
One box family size 5 oz. instant vanilla pudding
One 15 oz can crushed pineapple in juice
One 15 oz can pitted whole cherries in juice or syrup
One 8 oz. tub Cool whip
One tsp vanilla
Cinnamon and nutmeg
2 1/2 cups milk
3 eggs
1/2 cup vegetable oil
One cup water
Make pudding:
Add milk, pudding mix, and vanilla in a bowl. Use mixer on low. Cover and refrigerate.
Make cake:
Spray pan with non-stick oil. Start oven at 350. Mix oil, water, eggs, and cake mix on medium for two minutes. Bake for 25 to 30 minutes. Let cake cool. Trim any bulges on top of the cake with a bread knife to allow 1 1/2″ space.
Assemble:
Layer pineapple on top of cake.
Layer pudding on top of pineapple.
Layer Cool whip on top of pudding.
Pour cherries in a strainer to release syrup or juice.
Spoon cherries from strainer on top of the Cool whip layer.
Sprinkle with cinnamon and nutmeg.
Cover and refrigerate until serving.