If you’re anything like me, this summer has you dreaming of a good getaway and yearning for the sound of waves crashing at sunset. The sound of a ukulele and some warm sunshine is more than music to my soul. Even if you can’t make it to the islands right now, this cake will satisfy your cravings of the tropics.
Tropical Cream Cake
- 1 pkg yellow cake mix
- 1 small pkg instant vanilla pudding
- 1 1/4 cup milk
- 1 can crushed pineapple – drained
- 8 oz pkg cream cheese
- 1/4 cup sugar
- 1/2 tsp vanilla
- 1 small container of whipped topping
- 1/2 cup flaked coconut
Prepare and bake cake according to pkg directions, using a greased 9×13 pan. Cool. In a bowl, whisk together milk and pudding mix. Let stand to thicken. Stir in pineapple. Spread over cake. Beat cream cheese, sugar and vanilla until smooth. Mix in 1 cup of topping. Fold in the remaining topping. Spread over pudding mixture. Sprinkle with coconut. Cover and refrigerate 3 hours or overnight.
Enjoy!