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.

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