Aloha Cake Recipe

Ingredients:

1 white or yellow cake mix
1 large box vanilla instant pudding
2 cups milk
8 ounces cream cheese
1 large can crushed pineapple (20 ounces)
1 small can pineapple juice
1 large tub cool whip (14 to 16 ounces)
1 cup of shredded coconut
Process:

Pre-heat oven to 325 F.

Follow the directions on cake mix using pineapple juice instead of water. If not enough liquid from the can of crushed pineapple to make the required amount of water needed, add juice from a small I can of pineapple juice.

Grease a jelly roll pan (about 13”x18”x1”). Pour mix into pan and spread evenly. Let set on counter for about 5 minutes before baking. This allows the cake to rise higher. Bake for 20 to 25 minute or until tester comes out clean when poked into the center of the cake. Cool in the refrigerator when cake is finished baking.

Next, combine milk and the ins1ant pudding and beat until thick. In a medium bowl, soften cream cheese. Add pudding a little at a time to the cream cheese and blend until smooth. Spread evenly over cooled cake. Sprinkle crushed pineapple and coconut over the cake. Then spread on a layer of cool whip. Cut into slices and serve.

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