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Hawaiian Pineapple Cake

Ingredients:
1 package (18-1/4 oz) yellow cake mix (super moist type)
1-1/4 Cups cold milk
1 package (3.4 oz)instant vanilla pudding mix
1 can (20 oz) crushed pineapple, well drained
1 envelope whipped topping mix
1 package (3 oz) cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup flaked coconut, toasted

Preparation:
Prepare & bake the cake according to package directions, using a greased 12X9 inch baking pan. Cool. In a bowl, whisk together milk and pudding mix: let stand to thicken. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight. NOTE: When making a two or three layer cake, double topping ingredients. DO NOT put topping or coconut in between layers. Pudding/pineapple mixture should go in between layers and on top layer. Topping should cover all sides and top. Coconut should go on top of cake only, not on sides.

Serves: 12

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This recipe was added on 14-Mar-2003 and has been viewed 3413 times.




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