Ingredients
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1 (18 ounce) box yellow cake mix
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3 eggs (or as called for by your cake mix)
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1/3 cup oil (or as called for by your cake mix)
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1 1/3 cups water (or as called for by your cake mix)
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2 (3 1/2 ounce) boxes instant coconut cream pudding mix
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2 cups milk
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8 ounces cream cheese, block (at room temperature)
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2 (20 ounce) cans crushed pineapple, drained
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1 large Cool Whip
Instructions
- Bake cake as suggested on box in a large sheet-cake pan.
- Cool.
- Combine puddings, milk, and cream cheese and beat with electric mixer.
- Refrigerate pudding mixture for an hour.
- Spread pudding mixture on cake then add a layer of drained pineapple.
- Top with a layer of Cool Whip.
- Store in fridge.
- Note: The nutritional info is flawed because I don't know how many servings it makes.