Yum-Yum Cake
- 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
- 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 350u0b0 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.
milk, white, topping, pineapple, coconut
Taken from www.tasteofhome.com/recipes/yum-yum-cake/ (may not work)