Wednesday, March 14, 2012

Jiffy Pudding Cake



1 Jiffy cake mix
Preheat oven to 350 degrees.  Mix Jiffy cake according to package instructions.  Pour into 9 x 13 baking dish sprayed with non-stick spray and bake about 20 minutes or until done.  Cool completely

2 boxes (3.4oz.) instant pudding
1 1/3 cup milk
1 pkg (8 oz.) cream cheese softened
1 cup (very well drained if frozen) strawberries
1 small can pineapple tidbits/chunks very well drained
cool whip
nuts
coconut

In a large bowl mix pudding mix, milk and cream cheese.  Add strawberries and pineapple and mix well.  Spread over cake.  Top with cool whip.  Sprinkle with nuts and coconut.  Refrigerate

Comments - This recipe is a variation of the Jiffy Banana Split Cake.  I changed the pudding to vanilla instead of banana.  I added the strawberries and pineapple instead of the pineapple pie filling and added them to the pudding mixture.  Now for some wonderful changes.  Use pistachio pudding, omit the strawberries and use a large can of drained pineapple and fold in about a cup of mini marshmallows.  top with cool whip, nuts and coconut and you have Watergate Jiffy Pudding Cake!  Other changes can consist of changing the cake flavor, pudding flavor and fruit flavor.  I've been asked if you can use a full size cake mix and the answer is yes if you make 2 cakes.  Jiffy mix is cheap and simple to make so I suggest using it unless you want to get creative with the flavors since Jiffy, I believe, only comes in vanilla and chocolate.
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