2 (8 ounce) packages cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 cup buttermilk
3 eggs
1 cup sliced almonds
1/2 cup water
1 (18.25 ounce) can whole berry pineapple with juice
1 (16 ounce) can sweetened condensed milk
1 egg
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans.
In a medium bowl, beat cream cheese and pudding mix until smooth. Beat in buttermilk and eggs. Mix in pineapple juice and pineapple chunks. Fold into 1/2 cup of batter.
Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool, and refrigerate for at least two hours.
To make the pineapple, mix tightly with 1/2 cup of pineapple juice and 1 egg. Spoon fruit mixture into prepared pan. Chill for several hours before serving.
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