Bob was having a team lunch at work last week and volunteered me to make dessert. They were having sort of a tropical themed lunch so this Pina Colada Cake seemed like a good fit. He texted me during the lunch and said that it was being devoured so I guess it was a win!
1 yellow cake mix plus ingredients to make cake
1 small box vanilla instant pudding mix plus ingredients to make pudding
1 (29 oz) can crushed pineapple, drained
1 (8 oz) package cream cheese, softened
1 (12 oz) tub Cool Whip, thawed
3 – 4 ounces flaked coconut, toasted
1 Prepare and bake cake according to package instructions for a 9 x 13″ cake. Let cake cool completely.
2 Prepare pudding according to package directions. Spread drained crushed pineapple over cake then spread pudding over pineapple.
3 Beat cream cheese until smooth with mixer then fold in whipped topping by hand until well incorporated. Spread mixture over pudding. Sprinkle with toasted coconut.
(To toast coconut, heat oven to 350, spread coconut on cookie sheet and bake for 10 – 12 minutes, stirring occasionally, until light golden brown and fragrant.)
recipe adapted from All Recipes