Best Yet Pineapple Cake - cooking recipe

Ingredients
    3 baked layers yellow cake
    1 (3 oz.) pkg. cream cheese
    1 c. granulated sugar
    1 (8 oz.) carton whipped topping
    1 stick margarine (at room temperature)
    8 oz. sour cream
    1 pkg. (4 serving size) instant vanilla pudding
    1 can crushed pineapple (15 oz.; undrained)
    1 (6 oz.) pkg. frozen coconut
Preparation
    Blend together margarine, cream cheese, sour cream and sugar. Add undrained pineapple and coconut; blend.
    Sprinkle with dry pudding mix as it comes in the package.
    Fold in whipped topping. Use to fill and frost layers of yellow cake.
    Use yellow cake mix and follow directions on package to make layers for cake.
    Let frosting set in refrigerator for a while and it will spread better.

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