Ingredients
18.25 ounce package yellow cake mix
40 ounces crushed pineapple drained with juice reserved– 2, 20 ounce cans
3.4 ounce package instant vanilla pudding mix
2 cups cold milk 2% fat or higher
8 ounce package cream cheese
2 cups whipping cream
3 tablespoons sugar
1 cup flaked coconut toasted
Instructions
Drain pineapple, and reserve the juice. Set aside.
Prepare the cake according to the packaged directions, using pineapple juice instead of water. Bake in a 9×13” pan. Let cool completely.
Once cool, use a wooden skewer to poke holes all over the entire cake.
Spread the drained pineapple over the top of the cake and set aside.
In an electric mixer, beat whipping cream and sugar until medium-stiff peaks form and transfer into a large bowl.
In an electric mixer, beat softened cream cheese until smooth. Slowly add the milk a little at a time, beating until smooth between each addition. Scrape the sides of the bowl frequently.
When all the milk has been added, mix in the pudding mix and beat for 2 minutes. Gently fold the pudding mixture into the whipped cream, mixing until combined.
Spread mixture evenly over the top of the pineapple. Top the cake with toasted coconut, chill, and serve!
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