Yum-yum cake

Yum-yum cake

Ingredients/Components

• pkg - 1 oz
• milk - 2 c
• yellow cake mix - 1 layer
• can crushed pineapple, drained - 1 oz
• instant vanilla pudding - 1 serving
• flaked coconut, divided
• maraschino cherries for garnish, optional - 1 item
• container frozen nondairy topping, thawed - 1 (8

How to make yum-yum cake:

Prepare cake mix as directed on package, adding 1 1/3 cups coconut, after beating. Bake in greased and floured 15 x 10 x 1-inch jelly roll pan (cookie sheet) at 350° for 20 minutes or until cake tester shows done. Cool in pan 10 minutes. Remove from pan and cool on rack. (I leave cake in pan.) Place cooled cake on serving tray.

Beat cream cheese to soften, gradually blend in milk. Add dry pudding mix. Beat at slow speed for 2 minutes. Spread evenly over cake. Spoon pineapple over pudding. Spread whipped topping over pineapple. Sprinkle on remaining coconut and chill. Garnish with cherries, if desired. Yields 20 (2 x 2 1/2-inch) pieces. Delicious.

Recipe categories: Desserts, Cakes, Pineapple.