This cake has been a family favorite ever since my mom received the recipe from a neighbor. My husband’s co-workers ask him to bring this cake for his birthday treat every year.
—TERESA MARCHESE NEW BERLIN, WI
PREP: 15 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 12-16 SERVINGS
1 1/2 cups cold milk
1package (3.4 ounces) instant vanilla pudding mix
1package white or yellow cake mix (regular size)
1 1/2 cups whipped topping
1can (8 ounces) crushed pineapple, well drained
1/4cup flaked coconut, toasted
1. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; cover and refrigerate.
2. Grease the bottom of two 8-in. square baking dishes. Prepare cake batter according to package directions; pour into prepared dishes.
3. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. Fold whipped topping into pudding until blended. Level cake tops if necessary. Place one cake on a serving plate; spread with half of the pudding mixture. Top with pineapple, and remaining cake and pudding mixture. Sprinkle with coconut. Store in the refrigerator.