Ingredients45 m servings
- Prepare and bake the cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool.
- In a bowl, whisk together milk and pudding mix; let stand to thicken. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside.
- In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight.
ReviewsRead all reviews 11
This was really good! I made a 2 layer cake out of it and put the pudding mixture between the layers and the whipped topping mixture on top as icing. I might try putting pineapple in the cake ne...
Instead of the yellow cake, I used an orange cake. Even more tropical with the flavorings!
This cake is so delicious. It is light and creamy with the perfect blend of pineapple and coconut. I thought I lost it though because taste of home has changed the recipe on their site, but th...
WOW! What a great cake. This recipe will be on the menu for Thanksgiving!
I have made this several times now. I had no pineapple so I used canned Mandarin Oranges. We lied it so much I've made the recipe several times and stuck with the oranges. Everyone really li...
This cake is sooooooooooooo good!!! I used a tub of Cool Whip instead of the envelope stuff, but otherwise followed the recipe exactly. Be sure to watch your coconut very carefully! It takes a f...