Lemon Pineapple Sheet Cake
- 1 lemon cake mix
- 8oz cream cheese, softened
- 5.1oz box instant vanilla pudding
- 2 cups milk
- 20oz can crushed pineapple, drained extremely well
- 16oz cool whip, completely thawed in the refrigerator
- sweetened shredded coconut
Preheat oven to 350 degrees and spray a rimmed half sheet baking sheet with non-stick cooking spray.
Make cake mix according to package directions and pour into prepared baking sheet. Bake for about 12 minutes or until a toothpick comes out clean.
Let cake cool completely. I like to freeze the cake to help prevent the top from tearing apart as you frost it.
In a medium bowl, beat cream cheese until smooth. Add vanilla pudding mix and milk. Whisk or beat together until smooth and thick. Carefully spread evenly over the top of the cake.
Drain and dry the pineapple. After I drain the pineapple, like to either squeeze the pineapple to get extra juice out or let it dry on a paper towel to remove extra juice. If the pineapple is not dried well, it can make your cake soggy.
Sprinkle pineapple over the top of the cake.
Carefully spread cool whip over the top of the cake, making sure to keep the pineapple covered.
Sprinkle the top of the cake generously with coconut.
Keep cake stored covered in the refrigerator. I like to stick toothpicks in the cake and top it with plastic wrap to keep the coconut and cool whip from looking smashed.