A creamy pineapple dream cake made with yellow cake, vanilla pudding, whipped topping, crushed pineapple, and coconut.

Scale

1 box yellow cake mix

1 box instant vanilla pudding

2 cups milk

1 can crushed pineapple, drained

1 package cream cheese, softened

1 container whipped topping

1 cup shredded coconut

Cook Mode Prevent your screen from going dark

1. Bake the yellow cake according to package instructions in a 9×13 pan and cool completely.

2. Beat cream cheese until smooth.

3. Add pudding mix and milk and mix until thick and creamy.

4. Fold half of the whipped topping into the pudding mixture.

5. Spread drained pineapple evenly over the cake.

6. Spread pudding mixture over pineapple layer.

7. Top with remaining whipped topping and sprinkle with coconut.

8. Refrigerate for at least 2 hours before serving.

Drain pineapple well to avoid a soggy cake.

Toast coconut for extra flavor.

Cake tastes even better the next day.