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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This cake has been a family favorite ever since my mom received the recipe from a neighbor. My husband's co-workers ask him to bring this cake for his birthday treat every year! Teresa Marchese, New Berlin, Wisconsin Ingredients:
1-1/2 cups cold milk |
1 package (3.4 ounces) instant vanilla pudding mix |
1 package white or yellow cake mix (regular size) |
1-1/2 cups whipped topping |
1 can (8 ounces) crushed pineapple, well drained |
1/4 cup flaked coconut, toasted |
Directions:
1. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; cover and refrigerate.
2. Grease the bottom of two 8-in. square baking dishes. Prepare cake batter according to package directions; pour into prepared dishes. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
3. Fold whipped topping into pudding until blended. Level cake tops if necessary. Place one cake on a serving plate; spread with half of the pudding mixture. Top with pineapple, and the remaining cake and pudding mixture. Sprinkle with coconut. Store in the refrigerator. Yield: 12-16 servings.
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