Cake/ Dessert

Lemon Pineapple Sheet Cake

Lemon Pineapple Sheet Cake

Ingredients

  • 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

Instructions

1

Preheat oven to 350 degrees and spray a rimmed half sheet baking sheet with non-stick cooking spray.

2

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.

3

Let cake cool completely. I like to freeze the cake to help prevent the top from tearing apart as you frost it.

4

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.

5

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.

6

Sprinkle pineapple over the top of the cake.

7

Carefully spread cool whip over the top of the cake, making sure to keep the pineapple covered.

8

Sprinkle the top of the cake generously with coconut.

9

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.

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