This cake is a light, refreshing dessert that will be a hit every time.
Above photo of cake is made with Vanilla Instant Pudding mix.
1 Jiffy Brand White Cake Mix
1 large can crushed pineapple, drained
1 package instant pistachio pudding
1 (8 oz.) package cream cheese, softened
1 1/2 cups milk
1 cup whipped cream or frozen non-dairy whipped topping (such as Cool Whip), thawed
1 1/2 cups flaked coconut (optional)
Mix and bake cake mix as instructed on box in a 9″ x 13″ baking pan.
Let cake cool completely.
Spread drained pineapple evenly over cooled cake.
Mix together pudding, cream cheese and milk until well blended and spread evenly over pineapple.
Top with whipped cream or cool whip, then with flaked coconut (using flaked coconut is optional).
Store cake in refrigerator.