Fruit & Pudding Cake

Monday, July 25, 2016



¾ of a yellow cake mix
½ cup water
1 egg
2 cups milk
8 ounces cream cheese, softened
1 package (3.9 oz.) instant vanilla pudding
1 (8 oz.) tub frozen whipped topping
1 (8 oz.) can pineapple tidbits, drained
cups fresh strawberries, sliced
cups fresh blueberries or black berries
½ cup coconut
Directions

Preheat oven to 350 degrees.  Spray a 9x13 inch baking pan with non-stick cooking spray. 

Mix 3/4 of the cake mix with the water and egg until well blended.

Pour into the prepared pan and bake for 15-20 minutes; cool completely.

Meanwhile, beat the cream cheese until light and fluffy. 

Gradually beat in the milk and mix until smooth.  Stir in the instant vanilla pudding. 

Spread the pudding mixture evenly on the cooled cake. 

Top the pudding layer with the whipped topping. 

Sprinkle the coconut over the whipped cream layer.  Top with the pineapple and berries. 

Chill for at least 2 hours before serving.



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