1 pk Lemon cake mix
1 pk Vanilla instant pudding
Small size
1 1/2 c Milk
8 oz Cream cheese; softened
1 cn Crushed pineapple drained
Small can
8 oz Non dairy whipped topping
Prepare cake mix according to instructions on box. Lightly grease and
flour a jelly roll pan. Spread cake mix evenly onto pan. Combine
pudding mix and milk, stir until no lumps remain. In a separate bowl,
with an electric mixer, whip cream cheese for 3 minutes. Combine
pudding and cream cheese, add pineapple. Mix until well incorporated.
Spread over cake. Top with non-dairy whipped topping. Sprinkle
coconut on top. Slice and serve. Refrigerate leftover cake.
Yields
8 Servings
