Pineapple Pudding Cake

Myrtle Saylor 

1 yellow cake mix
1 lg. can crushed pineapple, drained
1 (8 oz.) pkg. cream cheese
1/2 c. milk
Pinch of salt
2 sm. pkg. instant vanilla pudding
2 c. milk
Coconut, toasted

Bake a yellow cake mix in a 9×13-inch pan, following directions on box. Spread pineapple (drained) on cooled cake. Beat cream cheese and 1/2 cup milk and salt. Add instant pudding which has been mixed with 2 cups milk Spread cream mixture on top of the pineapple. Top with coconut (brown coconut in oven beforehand). Store in refrigerator several hours before serving.

This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.