Ingredients
18½ oz yellow cake mix, (1 pkg)
5½ oz instant vanilla pudding mix
1 cup milk, cold
8 oz cream cheese, softened
8 oz whipped topping, frozen, thawed
4 oz pineapple, crushed
½ cup maraschino cherries, chopped, drained
½ cup pecans, chopped
½ cup coconut flakes
Preparation
Preheat the oven to 350 degrees F.
Combine all the yellow cake mix ingredients according to the package in a food processor. Blend until a smooth batter forms.
Pour batter into a 15x10x1-inch jelly roll cake pan or cookie sheet.
Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan.
In a large bowl, beat the softened cream cheese until smooth.
Add the milk and pudding mix and beat the mixture until smooth.
Using a spatula, fold in the whipped topping.
Top the cake with crushed pineapple together with its juice. Spread it evenly.
Top the cake with the frosting.
Sprinkle coconut flakes, nuts, and cherries on top. Chill until ready to serve.
Serve and enjoy!
