Pina Colada Cake IV recipe

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Ingredients

1 (18.25 ounce) package yellow cake mix
2 (5 ounce) packages instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
2 (12 ounce) containers frozen whipped topping, thawed
1 (29 ounce) can crushed pineapple, drained
1 (7 ounce) package flaked coconut

Nutrition Info

472.7 calories
carbohydrate: 65.9 g
cholesterol: 16 mg
fat: 22.8 g
fiber: 2 g
protein: 3.6 g
saturatedFat: 16 g
servingSize: -
sodium: 551.8 mg
sugar: 48.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Prepare and bake cake mix according to package directions for a 9x13 inch pan. Cool cake completely. Prepare vanilla pudding according to package directions.

  2. Spread vanilla pudding over cake. In a large bowl, beat cream cheese until smooth, then fold in whipped topping. Spread over pudding. distribute crushed pineapple evenly over top, then sprinkle with coconut.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

A layered dessert with cake mix, vanilla pudding, cream cheese, pineapple and coconut. Easy, quick and good! You may top with cherries if you like, or at Easter I use jelly beans and it's a beautiful Easter Cake.

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