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Hong Kong Finale
Yields: 12 serving(s)
Ingredients
- 1 pack (8-oz) cream cheese; softened
- 1 box duncan hines yellow cake mix; deluxe ii
- 1 can(s) (20-oz) crushed pineapple
- 1 pack vanilla pudding mix (not instant!)
- 1 can(s) eagle brand milk
- 1/2 cup(s) lemon juice
- 1 pint(s) whipping cream; whipped
- 1 can(s) angel flake coconut
Directions
- Bake cake, using package directions.
- Cool completely.
- Over medium heat, cook pineapple and vanilla pudding mix until glossy.
- Cool completely.
- Beat cream cheese, eagle brand milk and lemon juice until creamy.
- Slice cake making two layers.
- On bottom layer spread cream cheese mixture.
- Do not spread all the way to the sides, just keep piling on until it is all on.
- Put other layer on top.
- Add the pineapple mixture to the whipped cream.
- Frost cake.
- Sprinkle with coconut, as much as you want.
- Refrigerate.
- Take care as this cake rises a lot.
- Good “party” cake.
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