Hawaiian Cake

Ingredients

• 1 (18.25 ounce) box yellow cake mix*
• 1 1/4 cups cold milk
• 1 (3.4 ounce) box instant vanilla pudding mix
• 1 (20 ounce) can crushed pineapple, drained
• 1 envelope whipped topping mix
• 3 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup flaked coconut, toasted

Instructions

1. Prepare and bake the cake according to package directions, using a greased 13 x 9-inch baking pan.
2. Let cool.
3. In a bowl, whisk together milk and pudding mix; let stand to thicken.
4. Stir in pineapple. Spread over cake.
5. Prepare whipped topping mix according to package directions; set aside.
6. In a mixing bowl, beat cream cheese, sugar and vanilla extract until smooth.
7. Beat in 1 cup whipped topping.
8. Fold in remaining topping. Spread over pudding.
9. Sprinkle with coconut.
10. Cover and refrigerate for 3 hours or overnight.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.