Recipe 584 - Pineapple Cake

(by Shirley McNevich)


1 box Duncan Hines yellow cake mix
1 - 6oz. box Jell-O vanilla instant pudding
8oz. Philly cream cheese
2 cups milk
1 - 20oz. can Dole crushed pineapple (drained)
1 - 8oz. Cool Whip (thawed)
1 cup Baker's angelflake coconut
12 maraschino cherries (drained)

Mix and bake cake as directed on the yellow cake mix box (use a 9 x 13 x 2 cake
pan). Cool the cake. In a mixer add cream cheese--beat. Add pudding mix and milk--
beat. Spread this mixture on cooled cake. Spread drained crushed pineapple on top
of cream cheese layer. Spread Cool Whip evenly on top of pineapple. Sprinkle
coconut evenly over the top of the Cool Whip layer. Scatter cherries on top for
decoration. Refrigerate well before serving. Keep refrigerated.

Continue to:

• prev: 583 - Brown Sugar Cookies
• Index
• next: 585 - Sliced Baked Ham

Other Recipes:

• 613 - Pina Colada
• 539 - Baked Macaroni and Beef
• 520 - Cherry Pie
• 548 - Blackberry Dessert
• 708 - Ambrosia Pie
• 538 - Ice Cream Pumpkin Pie

About the author

This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.

Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.

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