What you will need
1 (18 1/4 ounce) box yellow cake mix
1/3 cup oil
3 eggs
1 1/4 cups water
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese, softened
1 (3 3/4 ounce) package instant vanilla pudding
1 1/2 cups cold milk
2 cups non-dairy whipped topping
grated coconut (to garnish)
chopped nuts (to garnish)
1/3 cup oil
3 eggs
1 1/4 cups water
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese, softened
1 (3 3/4 ounce) package instant vanilla pudding
1 1/2 cups cold milk
2 cups non-dairy whipped topping
grated coconut (to garnish)
chopped nuts (to garnish)
Directions:
1 Prepare cake according to package directions using oil, eggs and water.
2 Bake in greased and floured 9X13 pan.
3 When cool, punch holes in cake with handle of wooden spoon.
4 Pour pineapple over top of cake.
5 Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread.
6 Spread over top of cake.
7 Top with whipped topping, coconut and nuts.
8 Refrigerate until ready to serve.
2 Bake in greased and floured 9X13 pan.
3 When cool, punch holes in cake with handle of wooden spoon.
4 Pour pineapple over top of cake.
5 Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread.
6 Spread over top of cake.
7 Top with whipped topping, coconut and nuts.
8 Refrigerate until ready to serve.
Sent to me by: Amanda Strickland
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