Pina-Colada Pudding Cake

Pina-Colada Pudding Cake
Pina-Colada Pudding Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    16 oz. angel food cake mix

  • 2

    8 oz. cans crushed pineapple in pineapple juice

  • 1

    1 oz. pkg instant reduced-calorie white-chocolate jello pudding mix

  • 1

    cup skim milk

  • 8

    oz. low-fat whipped topping

  • 1 1/3

    cups sweetened shredded coconut (toasted and divided)

Directions

Heat oven to 350 degrees. Mixer first 2 ingredients on low for 30 sec. Then on medium for 1 min. Divide batter between 2 greased pans. Bake 15 min or until done. Let cool 10 min. Remove from pans and cool completely. Whisk next 2 ingredients 1 min or until smooth. Stir in whipped topping. Mix in 1 cup pudding mixture and 1/3 cup coconut. Place first cake layer on platter and spread with coconut pudding mixture. Top with second cake. Coat cake with remaining pudding mixture. Put remaining coconut onto cake sides.

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