Description
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.
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
- ½ cup flaked coconut
- ½ cup chopped walnuts
- ½ (10 ounce) jar maraschino cherries
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 14