Coconut-Pineapple Hawaiian Cake Recipe

Ingredients

1 box yellow or golden butter cake mix
1-15 oz. can crushed pineapple (light syrup), DRAINED
1 box coconut instant pudding (2 c. size)
1-8 oz. pkg. cream cheese
1-12 oz. tub Cool Whip
1 c. flaked coconut

Preparation

Step 1

Bake cake as directed in oversized cake pan; let cool. Prepare pudding but use only 1 1/2 cups milk. Use other 1/2 cup milk to cream the softened cream cheese (use blender until smooth). Mix cream cheese/milk mixture into prepared pudding. Chill until cool and thick, then spread on cooled cake. Spread drained pineapple (do not squeeze dry) over pudding mixture. Sprinkle with coconut. Lastly, spread Cool Whip on top. Sprinkle with coconut. Keep this cake refrigerated at all times.
VARIATIONS:
Chocolate-Cherry Pudding Cake: Use chocolate pudding in place of coconut. Leave out pineapple or substitute it with cherries.