1 (15.25 oz.) bundle yellowish cake mix + stone oil & eggs to cook cake
1 (20 oz.) tin crushed pineapple, well-drained & juice reserved
1/3 c. coconut
1 (8 oz.) bundle cream cheese, softened
1 c. mutual frigidity REAL® milk
1 (3 oz.) bundle instant vanilla pudding
2 c. REAL® whipping or heavy cream
1/4 c. granulated sugar
1 tsp. vanilla extract
2/3 c. coconut
1/4 c. chopped pecans
- Drain pineapple too reserve the juice. Place pineapple inwards the fridge to live on used later.
- Prepare cake equally directed on the package, using reserved pineapple juice for the liquid instead of water. Fold 1/3 loving cup kokosnoot into batter. Bake inwards a 13x9" pan according to bundle directions. Once baked, cool cake completely.
- Beat softened cream cheese alongside an electrical mixer for close xxx seconds; add together milk too vanquish for to a greater extent than or less other xxx seconds. Add dry out pudding mix too vanquish until good combined too smooth. Fold inwards drained pineapple.
- Visit Hawaiian Dream Cake @ thekitchenismyplayground.com for amount directions.