| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 8 | Servings | |
INGREDIENTS
| 1 | pk | Lemon cake mix |
| 1 | pk | Vanilla instant pudding |
| Small size | ||
| 1 1/2 | c | Milk |
| 8 | oz | Cream cheese; softened |
| 1 | cn | Crushed pineapple drained |
| Small can | ||
| 8 | oz | Non dairy whipped topping |
INSTRUCTIONS
Prepare cake mix according to instructions on box. Lightly grease and flour a jelly roll pan. Spread cake mix evenly onto pan. Combine pudding mix and milk, stir until no lumps remain. In a separate bowl, with an electric mixer, whip cream cheese for 3 minutes. Combine pudding and cream cheese, add pineapple. Mix until well incorporated. Spread over cake. Top with non-dairy whipped topping. Sprinkle coconut on top. Slice and serve. Refrigerate leftover cake.
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