Pineapple Coconut Cake

This Pineapple Coconut Cake makes the most amazing dessert, serve it next time you need something a little special!

1 package 2 layer white cake mix

1 20 oz. can crushed pineapple, undrained

1 8 oz. container frozen whipped topping, thawed

1 8 oz. package cream cheese, softened

2 3.4 oz. packages vanilla flavored instant pudding

1 2/3 cups cold milk

1/2 cup chopped pecans

1/2 cup angel flake coconut, toasted

Drain the pineapple, reserving the juice. Add enough water to measure 1 1/3 cups.

Prepare cake batter according to package directions, substituting the juice mixture for the water and  1 1/2 cups whipped topping for the oil.

Pour into a greased 13 x 9 inch baking pan. Bake according to package times. Cool cake completely.

Beat cream cheese in a large bowl until creamy. Add pudding mixes and milk. Beat until blended.

Stir in the pineapple. Spread the mixture over the cake.

Top with remaining whipped topping, nuts and coconut just before serving.

Makes 24 servings


recipe source: Kraft

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