Hawaiian Cake

SUBMITTED BY: JoAnn Fox

"Pairing pineapple with coconut lent a tropical flavor to the dessert served as the finale to our theme party. Shared by a former co-worker, this recipe has been in my file for 20 years and never fails to delight those who try a piece. -Gina Mueller, Converse, Texas"

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PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (18.25 ounce) package yellow cake mix
1 1/4 cups cold milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (20 ounce) can crushed pineapple, drained
1 (1.3 ounce) envelope whipped topping mix
1 (3 ounce) package cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup flaked coconut, toasted

DIRECTIONS

Prepare and bake the cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool.
In a bowl, whisk together milk and pudding mix; let stand to thicken. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside.
In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight.