Mix cake mix according to directions on box.
Pour in 9 x 13-inch pan.
Cool.
Whip cream cheese, pudding and milk, then spread on cake.
Spread the crushed pineapple (drained) on cake, then spread the Cool Whip on, then sprinkle coconut on top.
Prepare and bake cake according to directions on box for a sheet cake (13 x 9 x 2-inch pan) and cool.
Make pudding according to directions on box and chill.
Spread drained pineapple on cooled cake.
Beat cream cheese and Cool Whip together until smooth.
Add pudding and beat until creamy and thick.
Spread mixture on cake over pineapple.
Sprinkle coconut over this mixture.
Top with nuts and/or cherries.
3 deep, round, 20cm cake tins with baking paper.
ntil smooth. Cover and refrigerate for 30 mins.
Preheat the
Cover and chill for 30 mins.
Using a wedding cake cutter, cut
Mix together all cake ingredients for cake.
Divide into (3) 8
Mix cake as directed.
Bake in 9 x 13 pan.
Cool.
Mix together Cool Whip, softened cream cheese and vanilla pudding.
Smooth over cake.
Spread drained pineapple over top.
Sprinkle evenly with coconut.
Refrigerate.
In a 8x10 pan break up the angel food cake into bite size pieces and cover the bottom of the pan. Mix the pudding to box instructions but use the pineapple juice in the can to add to the liquid. Pour the pudding over the cake then top that with the crushed pineapples, then spread the cool whip over this and then sprinkle the shredded coconut as desired. You may also add maraschino cherries on top of the cool whip and with the pineapple. Put into the fridge to set up. About 30 minute then serve.
Prepare the yellow cake mix as directed for a 9 X 13 pan
Mix cake mix according to
box directions.
Bake in 9 x 13-inch greased and floured
pan,
for
specified time on box. Remove and while cake is still hot, poke holes all over with a meat fork.
Spoon
pineapple
and
juice evenly on top.
Cool. Combine pudding mix
and
milk for pudding.
Add Cool Whip and spread evenly
over
cake.
Sprinkle
with
chopped
nuts
and coconut.
Prepare cake mix as directed on box.
Bake at 350\u00b0 for 20 to 25 minutes.
Bake in an 18 1/2 x 13-inch cake pan or divide cake batter into 2 (13 x 9-inch) cake pans.
o package directions for one 9x13 inch cake. Remove cake from oven. While
Mix all together.
Recipe called for 3 greased and floured round pans.
To Bake at 350\u00b0 (optional choice greased and floured 13 x 9 pan), until cake tester comes clean.
Good with seven minute frosting.
Store in Refrigerator.
Bake cake for 20 minutes; cool.
Fold in Cool Whip.
Spread on cool cake.
Mix together pudding and cream cheese.
Add pineapple, walnuts and coconut.
Put on cake.
Mix and bake
cake in a 12 x 18-inch sheet cake pan for 20 minutes.
(It
will
be thin.) Beat pudding with milk.
Add cream cheese.
Add
Cool Whip.
Chill and spread on cake.
Add pineapple, then
coconut,
then
cherries and last nuts.
This cake freezes well and stays moist a long time.
Keep refrigerated.
Preheat oven to 350\u00b0.
Use cake mix; follow directions substituting 1 1/3 cup pineapple juice for water in batter.
Bake in jelly roll pan for 15 minutes or golden brown.
Mix cake mix according to instructions on box.
Bake in 12 x 18-inch or 11 x 15-inch pan.
When done, let cool completely before adding the rest of the topping.
Drain pineapple, reserving liquid.
Prepare cake mix substituting pineapple juice for water (add water if necessary). Once cake has cooled, spread pineapple over the top.
Soften the cream cheese.
Beat cream cheese adding 1 1/2 cups milk.
Add pudding mix.
Once it thickens, spread over the cake.
Once it is firm, spread Cool Whip over top and sprinkle coconut.
Chill overnight.
Can use 9 x 13-inch pan or prepared as a layer cake. Must be refrigerated.
Bake cake in 9 x 13-inch pan for 15 to 18 minutes at 350\u00b0. Cool cake.
Cake will be very thin!
Soften cream cheese and mix with 1/2 cup milk.
When creamy, add puddings and remaining milk; drain pineapple and mix and spread over cake.
Then spread Cool Whip and sprinkle pecans over Cool Whip.
Bake cake according to directions, using a 14 x 10 cake pan. While cake is baking, prepare the instant pudding and refrigerate. Let cake cool and spread pineapple on cake.
Combine cream cheese, cool whip and pudding and spread the mixture over the pineapple.
Sprinkle with coconut and nuts.
Dot with maraschino cherries and refrigerate at least one hour before serving.
This cake keeps several days in refrigerator.