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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 15 |
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This makes a large cake, perfect for a pot luck or a family gathering. It is a fairly flat cake-ends up less than two inches high after you have added the toppings. This recipe came from my sister-in-law in Chicago. I had a piece at a family reunion dinner and couldn't leave without the recipe! Yum Yum! Ingredients:
1 (18 ounce) package yellow cake mix |
3 eggs (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
1 (3 1/2 ounce) package vanilla pudding mix (not instant) |
1 cup milk |
1 (9 ounce) package cream cheese |
1 (9 ounce) package cool whip topping |
1 (15 1/2 ounce) package crushed pineapple, well drained |
1 cup flaked coconut |
1 cup walnuts, chopped |
Directions:
1. Grease and flour a 12 x 17 or 12 x 15-inch pan.
2. Mix cake according to directions and bake for 20 minutes or until done; let cool completely.
3. Cook pudding with 1 cup milk, let cool.
4. Mix pudding, cream cheese and frozen topping with mixer; spread over cool cake.
5. Top with crushed pineapple.
6. Sprinkle with coconut and nuts.
7. Be sure to refrigerate leftovers.
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