Pineapple Pudding Cake

• 1 egg
• 1/2 c. unsweetened pineapple juice or water
• 1 pkg. (1-layer size) yellow cake mix
• 1 (17.5 oz.) can lemon pudding
• 1 (8 oz.) can crushed pineapple (juice pack)
• whipped cream (optional)

1. Grease a 2-quart square baking dish; set aside.
2. Using the egg and the pineapple juice or water, prepare cake mix according to package directions.
3. Turn batter into the prepared dish.
4. In a medium mixing bowl, stir together the pudding and undrained crushed pineapple.
5. Pour over batter.
6. Bake in a 350u0b0 oven about 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. (Be careful not to insert the toothpick into the pudding at the bottom.)
8. Cool the cake in the pan on a wire rack.
9. Serve warm with whipped cream.
10. Makes 9 servings.

egg, pineapple, yellow cake, lemon pudding, pineapple, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=814109 (may not work)