Aloha Cake

Posted on by Pittsburgh Business Spotlight
  • 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

  1. Prepare and bake the cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool.
  2. 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.
  3. 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.