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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 18 |
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This cake is a refreshing dessert to serve in the summer especially, but is also enjoyed throughout the year. Ingredients:
1 (18 1/4 ounce) package yellow cake mix |
2 (20 ounce) cans crushed pineapple, drained |
1 (3 1/2 ounce) package vanilla instant pudding mix |
1 (8 ounce) package cream cheese |
1 (8 ounce) container frozen whipped topping, thawed |
1/2 cup flaked coconut |
1/2 cup chopped walnuts |
0.5 (10 ounce) jar maraschino cherries |
Directions:
1. Prepare and bake cake mix according to package directions; bake in a 10x15 inch pan and remove from oven and allow to cool.
2. Spread drained pineapple on top of cooled cake.
3. Prepare pudding as instructed on package and set aside.
4. In a medium bowl, beat cream cheese until smooth.
5. Mix in the prepared pudding.
6. Fold in the whipped topping.
7. Spread evenly over the pineapple.
8. Sprinkle top with coconut, chopped walnuts and maraschino cherries.
9. Store in refrigerator.
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