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Champayne Cake






1 pkg. Jiffy® (9 oz.) Yellow Cake Mix
1 egg
1/2 cup water (divided)


1 pkg. (8 oz.) Cream Cheese (softened)
1 pkg. (3 oz.) Instant Vanilla Pudding
2 cups milk
1 can (20 oz.) crushed pineapple (in natural juices)
1 container (9 oz.) Cool Whip®
chopped walnuts (opt.)


Grease and flour a 9x13inch cake pan.

Preheat oven to 350ºF (for a glass pan 325ºF)

Blend together in a bowl the cake mix, egg and 1/4 cup
of water. Beat for 2 minutes, scraping bowl often.
The add the other 1/4 cup of water and beat for another
2 minutes.
Pour batter into prepared pan and bake for 25 to 30 minutes or until toothpick comes out clean.
Set cake aside and let cool completely.

In a bowl, beat softened cream cheese until smooth.
In a separate bowl, mix together the pudding mix and milk
and mix according to package directions.
Add the pudding to the cream cheese and mix until smooth.
Then spread on cooled cake.
Drain the pineapple and then spread on the Cream Cheese mixture.
Blend the Cool Whip until smooth and then spread on the pineapple.
Sprinkle chopped walnuts on top.
Store cake in refrigerator.

Author's Comments

I generally prefer to make cakes from scratch, but this
one is really good. I suppose you could make a yellow cake from scratch if you'd like to instead.
My Mother-In-Law gave me this recipe.

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