Hawaiian Pineapple Pudding Cake

By srumbel

This is a moist and delicious cake that our family loves. One cake mix actually makes two 9 x 13 cakes or one big cake in a jelly roll pan. Perfect for your big family parties!
from sixsistersstuff.com

Ingredients

• 1 yellow cake mix (I used Betty Crocker)
• 3 packages (3.4 ounces each) instant vanilla pudding mix
• 3 1/2 cups cold milk
• 1 1/2 teaspoons coconut extract
• 8 ounces cream cheese, softened
• 20 ounces crushed pineapple, drained and reserve juice for cake
• 1 pint (2 cups) heavy whipping cream
• 2/3 cup powdered sugar
• 2 teaspoons vanilla
• 2 cups flaked coconut, toasted

Preparation

Step 1

Make cake batter according to package directions using pineapple juice reserved from crushed pineapple in place of water.
Pour into two greased 9 x 13 pans or one greased 18 x 12 jelly roll pan.
Bake at 350 degrees for 15 minutes or until toothpick inserted near the center comes out clean.
Let cool completely.
In a large mixing bowl combine the pudding mixes, milk, and coconut extract; beat for 2 minutes.
Add softened cream cheese and beat well to smooth out all bumps, and then gently stir in pineapple with a spoon.
Spread pudding mixture over cooled cake.
Mix together whipping cream, powdered sugar, and vanilla until thick.
Spread this over the pudding layer.
To toast the coconut, spread it on a cookie sheet and bake at 325 for 5 to 10 minutes until barely browned.
Sprinkle cooled coconut over the top of the cake.