YUM-YUM CAKE

Yum-Yum Cake image

Provided by Taste of Home

Time 35m

Yield 12-16 servings.

Number Of Ingredients 6

1-1/2 cups cold whole milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package white or yellow cake mix (regular size)
1-1/2 cups whipped topping
1 can (8 ounces) crushed pineapple, well drained
1/4 cup sweetened shredded coconut, toasted

Steps:

In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; cover and refrigerate., Grease the bottom of two 8-in. square baking dishes. Prepare cake batter according to package directions; pour into prepared dishes. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , Fold whipped topping into pudding until blended. Level cake tops if necessary. Place one cake on a serving plate; spread with half of the pudding mixture. Top with pineapple, and the remaining cake and pudding mixture. Sprinkle with coconut. Store in the refrigerator.

Nutrition Facts :

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