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Hawaiian Cake Jan Peterson

1 pkg. Yellow cake mix 1 1/4 cup cold milk

1 pkg (3.4 oz) instant vanilla pudding 1 - 20 oz. Can crushed pineapple

2 cups Cool Whip 1 - 3 oz. Pkg. Cream cheese

1/4 cup sugar tsp. Vanilla

cup coconut, toasted

 

Prepare and bake cake according to package directions, using a greased 13 x 9 x 2" pan. Cool. In a bowl, whisk together milk and pudding mix; let stand to thicken, stir in pineapple. Spread over cake. Beat cream cheese and sugar until smooth, fold in Cool Whip and spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight.