A refreshing summer dessert, this has a layer of yellow cake covered with pineapple then topped with a fluffy cream layer and garnished with coconut and chopped nuts.
Original recipe makes 1 – 10×15 inch pan
Ingredients
1 (18.25 ounce) package yellow cake mix
2 (20 ounce) cans crushed pineapple, drained
1 (3.4 ounce) package instant vanilla 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
1/2 (10 ounce) jar maraschino cherries
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PREP
20 mins
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COOK
40 mins
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READY IN
1 hr
Directions
- Prepare and bake cake mix according to package directions. Bake in a 10×15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.
- Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple.
- Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.
Nutrition
Calories: 390 kcal
Carbohydrates: 56.7 g
Cholesterol: 18 mg
Fat: 17.5 g
Fiber: 1.7 g
Protein: 4.1 g
Sodium: 400 mg
