Pineapple Cream Dream Dessert

Servings: 12
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Chill Time: 2 hours

Ingredients

Cake Layer

• 1 box (15.25 oz) yellow or butter cake mix
• Ingredients called for on the cake mix (usually eggs, oil, and water)

Cream Cheese Layer

• 2 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups whipped topping (or 1 cup heavy cream, whipped)

Pineapple Layer

• 1 can (20 oz) crushed pineapple, well drained
• 1 package (3.4 oz) instant vanilla pudding mix
• ½ cup milk

Toasted Coconut Topping

• 1½ cups sweetened shredded coconut
• Whipped topping for garnish (optional)

Instructions

1. Bake the cake
   • Preheat oven to 350°F (175°C).
   • Prepare the cake mix according to package directions.
   • Bake in a greased 9×13-inch baking dish for 28–35 minutes, or until a toothpick inserted in the center comes out clean.
   • Let cool completely.
2. Toast the coconut
   • Spread coconut on a baking sheet.
   • Bake at 325°F (163°C) for 5–8 minutes, stirring often, until golden.
   • Cool completely.
3. Prepare the cream layer
   • Beat cream cheese until smooth.
   • Add sugar and vanilla; beat until fluffy.
   • Fold in whipped topping until combined.
4. Prepare the pineapple layer
   • In a bowl, whisk together the pudding mix and milk until it begins to thicken.
   • Fold in the drained crushed pineapple.
5. Assemble
   • Spread the cream cheese mixture evenly over the cooled cake.
   • Spoon the pineapple mixture over the cream layer.
   • Sprinkle generously with toasted coconut.
6. Chill
   • Refrigerate for at least 2 hours, preferably overnight.
7. Serve
   • Cut into squares and top each serving with a dollop of whipped cream if desired.