- Source:
- SUE BAKER EB
- Ingredients
- 1 box white cake mix
- 1 can (15oz) crushed pineapple,drained
- 1 pkg (3oz) instant vanilla pudding mix
- 1-1/2 cups (350 ml) cold milk
- 1 pkg (8oz)cream cheese, softened
- 1 carton (9oz) prepared whipped topping, thawed
- Coconut
- nuts
- Preparation
- Prepare cake batter according to package directions.
- Bake in 16 inch x 11 inch pan.
- While still hot, poke holes in top of cake 1 inch apart, and pour crushed pineapple over cake; cool completely.
- Mix together pudding mix and milk,stirring until thick.
- Stir in cream cheese until smooth. Spread over top of cake.
- Cover with whipped topping and sprinkle with coconut and nuts.
- Refrigerate until serving time.
- Cut into squares to serve.
- Cake may be frozen, if desired, and thawed in refrigerator.
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