Pineapple Cream Cheese Cake

Topping this yummy cake with candy eggs and almonds gives this tower of pineapple cream cheese deliciousness a great Easter feel.

Ingredients:

• 1 (18.25 oz.) white cake mix, batter prepared as directed on box
• 1 (8 oz.) pkg. cream cheese, softened
• 1/2 cup sour cream
• 2 (3 oz.) boxes instant cheesecake pudding mix
• 1 1/2 cups milk
• 1/2 teaspoon almond flavor
• 1 (20 oz.) can crushed pineapple, well drained
• 1 (12 oz.) tub frozen non-dairy whipped topping, thawed
• Garnish:
• 1/2 cup slivered almonds, lightly toasted
• 1 cup mini malted milk candy eggs

Directions:

Heat oven to 350 degrees. Spray four 9-inch round cake pans with non-stick cooking spray. Divide cake batter evenly among pans. Bake for 15-18 minutes until golden on top and centers test done. Cool completely. Meanwhile, beat together cream cheese and sour cream in a medium bowl until smooth. In a large bowl, whisk together pudding mix, milk, and flavor until mixture begins to thicken. Add cream cheese mixture. Beat on low speed for 1-2 minutes. Stir in pineapple. To assemble, on a large plate, add one cake layer then 1/4 of cheesecake mixture. Repeat layers, ending with cheesecake mixture. Spread whipped topping over top and sides. Refrigerate for 2-3 hours before serving. Just before serving, sprinkle with almonds. Arrange eggs over almonds. Slice and serve.

Number of Servings: Serves 12

Notes from the Cook: This cake is cool, moist, and delicious; the perfect finale to any Easter meal. Real whipping cream may be substituted for the whipped topping. It makes a beautiful presentation and the kids will love to eat the eggs first!