Yum Yum Cake

Helen Matthews, Linville High

  • 1 package butter yellow cake mix
  • 2 2/3 cup coconut
  • 1 (8 oz) package cream cheese
  • 2 cup milk
  • 1 (4 oz) vanilla pudding mix (instant)
  • 1 (20 oz) can crushed pineapple, drained
  • 1 (8 oz) non-dairy whipped topping

Prepare cake mix as directed: add 1 1/3 cups coconut after beating. Bake in greased and floured 15x10x1 inch jelly roll pan or 9×13 inch pan. Bake at 350° until done. Cool in pan 10 minutes. Remove from pan on serving plate. Beat cream cheese to soften, gradually blend in milk. Add pudding mix. Beat for 2 minutes on low speed.

Spread over cake. Spoon pineapple over pudding. Spread whipped topping over pineapple. Sprinkle remaining coconut.

Chill; store in refrigerator.

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