Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (8-oz) cream cheese; softened |
| 1 \N | Box Duncan Hines Yellow Cake Mix; Deluxe II |
| 1 can | (20-oz) crushed pineapple |
| 1 pack | Vanilla pudding mix (not instant!) |
| 1 can | Eagle Brand milk |
| ½ cup | Lemon juice |
| 1 pint | Whipping cream; whipped |
| 1 can | Angel flake coconut |
Bake cake, using package directions. Cool completely. Over medium heat, cook pineapple and vanilla pudding mix until glossy. Cool completely. Beat cream cheese, Eagle Brand milk and lemon juice until creamy.
Slice cake making two layers. On bottom layer spread cream cheese mixture.
Do not spread all the way to the sides, just keep piling on until it is all on.
Put other layer on top. Add the pineapple mixture to the whipped cream.
Frost cake. Sprinkle with coconut, as much as you want. Refrigerate. Take care as this cake rises a lot. Good "party" cake. Serves 12 to 15.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .