Total Steps
6
Ingredients
9
Tools Needed
6
Ingredients
- 1/2 cup maraschino cherries, chopped and drained
- 1/2 cup flake coconut
- 1/2 cup pecans, chopped
- 1 20 oz. crushed pineapple, well drained
- 1 9 oz. frozen whipped topping, thawed
- 1 8 oz. cream cheese, softened
- 1 cup cold milk
- 1 5 1/2 oz. instant vanilla pudding
- 1 18 1/4 oz. yellow cake mix
Instructions
1
Step 1
15-20 minutes
Prepare yellow cake mix according to package directions. Pour the batter into a greased 10x15 inch jelly roll pan. Bake at 350 degrees F.
2
Step 2
Cool the cake completely in the pan.
3
Step 3
In a separate mixing bowl, blend the instant vanilla pudding with cold milk until smooth. Beat the softened cream cheese into the pudding mixture until smooth.
4
Step 4
Gently fold in the thawed frozen whipped topping by hand into the cream cheese and pudding mixture.
5
Step 5
Spread the cream cheese and pudding mixture evenly over the cooled cake. Spread the well-drained crushed pineapple over this topping, then sprinkle with chopped pecans, chopped and drained maraschino cherries, and flake coconut.
6
Step 6
until ready to serve
Refrigerate the cake until ready to serve. Cut into squares before serving.
Tools & Equipment
Mixing bowl
10x15 inch jelly roll pan
Oven
Whisk or Electric mixer
Spatula
Knife