Yield: 8 Servings
|1 pack||Lemon cake mix|
|1 pack||Vanilla instant pudding|
|8 ounces||Cream cheese; softened|
|1 can||Crushed pineapple drained|
|8 ounces||Non dairy whipped topping|
Prepare cake mix according to instructions on box. Lightly grease and flour a jelly roll pan. Spread cake mix evenly onto pan. Combine pudding mix and milk, stir until no lumps remain. In a separate bowl, with an electric mixer, whip cream cheese for 3 minutes. Combine pudding and cream cheese, add pineapple. Mix until well incorporated.
Spread over cake. Top with non-dairy whipped topping. Sprinkle coconut on top. Slice and serve. Refrigerate leftover cake.