A delicious and moist cake combining flavors of banana pudding and cream cheese frosting. Perfect for any special occasion or as a delightful dessert.
Preparation time
30min
Cooking time
30min
Ingredients
12 Servings
- 115 g butter
- 450 g canned crushed pineapple
- 225 g cream cheese
- 200 g granulated sugar
- 355 ml milk
- 200 g powdered sugar
- 50 g shredded coconut
- 5 ml vanilla extract
- 100 g vanilla instant pudding mix
- 50 g walnuts
- 500 g yellow cake mix
Directions
Step 1
Preheat oven to 175°C (350°F).
Step 2
Prepare the yellow cake mix according to the package instructions and bake in a 9x13 inch pan. Allow the cake to cool completely.
Step 3
In a medium bowl, mix together the milk and vanilla instant pudding mix. Stir in the crushed pineapple and granulated sugar. Spread this mixture over the cooled cake.
Step 4
In another bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and beat until fluffy. Stir in the vanilla extract.
Step 5
Spread the cream cheese mixture over the pudding layer on the cake.
Step 6
Sprinkle the shredded coconut and chopped walnuts evenly over the top of the cake.
Step 7
Refrigerate the cake for at least 4 hours or overnight before serving.