Cheers St. Patrick's Day With Pat's Pineapple Cream Cheese Cake!

Tiverton's Pat Souza brought a festive cake to the for St. Patrick's Day, a sweet and deliciously layered pineapple cream cheese cake.

To start, you will need:

• 1 16-ounce package of yellow cake mix
• 1 can of large crushed pineapples, drained (save the juice)
• 2 packages of vanilla instant pudding
• 1 8-ounce package of softened cream cheese
• 1/2-cup of milk
• 1 large container of Cool Whip
• Sweet cherries

Pat says to stir the cake mix using the leftover pineapple juice instead of water in a large bowl. If there's not enough pineapple juice, fill the rest with water according to the amount stated on the cake mix box. Bake the mixture in a 10-inch by 15-inch pan at 350 degrees for 30 to 35 minutes. Make sure you spray it with Pam first, Pat says.

Next, make the filling in a medium bowl while the cake is in the oven. Mix in the instant pudding and softened cream cheese well. It should be very stiff, Pat noted.

Let the cake cool completely, leave it in the pan and add the pudding mixture on top. Then, add a layer of crushed pineapples. Cover that layer of pineapples with the Cool Whip and decorate it with cherries.

Enjoy and cheers! Happy St. Patricks Day!