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1 box yellow cake mix
20-oz. can crushed pineapple, do not drain
8 oz. cream cheese, room temperature
1 stick butter, melted
1 tsp. vanilla
1 box 10X powdered sugar

Mix cake mix as directed on box. Add 1/2 can pineapple. Pour into
greased 9 x 13 pan. Cook as directed on box. DO NOT OVERBAKE!
Mix cream cheese, butter, vanilla, 10X sugar, and the other half
can of pineapple. While cake is hot, poke holes in top with a
drinking straw. Pour cream cheese mixture over cake. Cover and
refrigerate overnight.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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