Wednesday, April 29, 2015


An unusual name will catch my attention every time when I am skimming through recipes in a cookbook. And it was no different this time when I was looking through the Wakefield Community Cooks cookbook I have been returning to quite often since I got it recently at an estate sale. "Poor Man's Cake". Several images quickly flashed through my mind. They disappeared just as quickly though when I read the ingredients in the cake. I'm not sure why the name was chosen for this cake but two different people, Marge Patterson and Gladys Llewelyn submitted it with that name.

I have since seen the same title in another cookbook, but the recipe was definitely different and the ingredients definitely suited those images I had going through my mind when I read the recipe below. Don't worry I do plan to give the other Poor Man's Cake recipe a try in the near future.

No matter what you call this cake, it was certainly a big hit at Hillcrest Thrift Shop with the downstairs volunteers and with my husband and me. I left two pieces at home when I went to work, and then brought home two more pieces when I left the shop at the end of my shift.


1       pkg yellow cake mix (I did use a vanilla cake mix)
8       oz. cream cheese softened (I used 1/3 less fat)
1       large pkg (5.1 oz) instant vanilla or butterscotch pudding (I used butterscotch)
2       cups milk
1       20 - oz can crushed pineapple, well drained
1       8 - oz container Cool Whip

Mix and bake cake according to directions on the box for a 9 x 13 - inch baking pan. Cool completely. 

Mix the pudding mix with the cream cheese and milk. Beat til smooth. Spread over the cooled cake.

Spread the pineapple over the pudding mix. I used a little ice tea spoon to make sure I completely covered the pudding.

Top with Cool Whip.

Can sprinkle nuts over the top. (I decided not to)

Store in refrigerator.

Cook in squares to serve.

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