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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 4 |
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Moist, delicious cake. Not overly sweet, but perfect for a potluck or casual meal. I found this recipe in a well known cooking magazine and have also tasted it at potlucks for work. Ingredients:
1 (18 1/4 ounce) package yellow cake mix |
3 eggs (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
1 1/4 cups cold milk |
1 (3 1/2 ounce) package instant vanilla pudding |
1 (20 ounce) can crushed pineapple, drained |
16 ounces whipping cream (standard size) |
1 (3 ounce) package cream cheese, softened |
1/4 cup sugar |
1/2 teaspoon vanilla extract |
1/2 cup flaked coconut, toasted |
Directions:
1. Prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan.
2. Cool.
3. In a bowl, whisk together milk and pudding mix; let stand to thicken.
4. Stir in pineapple.
5. Spread over cake.
6. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
7. Beat in 1 cup whipped topping.
8. Fold in remaining topping.
9. Spread over Pudding.
10. Sprinkle with coconut.
11. Cover and refrigerate for 3 hours or overnight.
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