Follow these steps for perfect results
Jiffy yellow cake mix
cream cheese
room temperature
instant vanilla pudding
milk
pineapple
drained
Cool Whip
nuts
chopped
shredded coconut
Prepare the yellow cake mix according to the package directions.
Bake at 350°F (175°C) for 15 minutes.
Let the cake cool completely in the pan.
In a separate bowl, mix the cream cheese, instant vanilla pudding, and milk until smooth and thick.
Spread the cream cheese mixture evenly over the cooled cake.
Spread the drained pineapple over the cream cheese mixture.
Top with Cool Whip.
Sprinkle chopped nuts and shredded coconut over the Cool Whip.
Refrigerate for at least 30 minutes before serving.
Optionally, freeze the cake for longer storage. Cut into pieces and transfer to a platter before serving.
Expert advice for the best results
Toast the nuts and coconut for extra flavor.
Add a layer of crushed pineapple cookies for added texture.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve chilled, cut into squares. Garnish with extra coconut.
Serve with a scoop of vanilla ice cream.
Serve with fresh berries.
The coconut and pineapple flavors complement the cake.
Discover the story behind this recipe
Popular dessert, often served at potlucks and gatherings.
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