| 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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