Ingredients

• 1 (18 ounce) box Pillsbury yellow cake mix
• 1 (8 ounce) package cream cheese, softened
• 1 (3 1/2 ounce) box instant jello vanilla pudding mix
• 1 (8 ounce) can crushed pineapple (do not drain)
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 4 eggs
• 2 teaspoons vanilla
• 1/2 cup crushed pecans (optional)

Instructions

1. Preheat oven to 375°.

2. Beat Sugar and Cream Cheese with a mixer until smooth.

3. Add Eggs one at a time, then Sour Cream, Vanilla, Oil, Crushed Pineapples, Instant Vanilla Pudding, Cake mix & Pecans.

4. Beat on medium speed until creamy.

5. Pour into a Bundt Pan that has been sprayed with a Nonstick cooking spray.

6. Bake for 45-55 minutes or until inserted toothpick comes out clean.

7. Top with a sifting of Powdered Sugar or make a Glaze and sprinkle with crushed Pecans as a perfect finish for this Cake!

8. Optional:.

9. This cake can also be baked in two 9-inch round cake pans and icing with one 12-ounce

10. container of Cool Whip, mixed with one 3-ounce box of instant Pineapple Cream or French Vanilla Pudding mix and one cup of crushed pineapples.

11. Note: This two layer cake has to be refrigerated because of the icing.

12. Enjoy!