Ingredients
- 1 yellow cake mix
- 1 15 oz can crushed pineapple, not drained
- 1 8 oz cream cheese, softened
- 1 3 oz instant vanilla pudding mix
- 2 cups milk (2% or whole)
- 1 12 oz whipped topping
- 1 cup sweetened coconut flakes
Instructions
- Bake cake mix according to package directions in a 9x13 pan. Cool completely.
- While cake is baking, mix cream cheese, pudding and milk together in a mixer or with electric beaters until blended well and thickened. Place mixture in refrigerator. It will continue to thicken until cake is cooled.
- When cake is cooled, spread crushed pineapple evenly over the cake.
- Add the cream cheese and pudding layer.
- Spread whipped topping over all and sprinkle entire cake with coconut flakes.
- Serve immediately or keep covered and refrigerated until ready to serve.
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