April 9, 2009

Yummy pinapple cake

1 (18 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla pudding mix (not instant)
1 cup milk
1 (9 ounce) package cream cheese
1 (9 ounce) package Cool Whip Topping
1 (15 1/2 ounce) package crushed pineapple, well drained
1 cup flaked coconut
1 cup walnuts, chopped
Grease and flour a 12 x 17 or 12 x 15-inch pan.
Mix cake according to directions and bake for 20 minutes or until done; let cool completely.
Cook pudding with 1 cup milk, let cool.
Mix pudding, cream cheese and frozen topping with mixer; spread over cool cake.
Top with crushed pineapple.
6. Sprinkle with coconut and nuts.

Be sure to refrigerate leftovers

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