Ingredients :
- 1 box yellow cake mix/ pudding
- 1 (15 oz) can crushed pineapple
- 2 cups sugar
- 1 (8 oz) package cream cheese
- 2 cups milk
- 1 (4- serving) box instant vanilla pudding
- 4 bananas
- 1 (16 oz) tub frozen whipped topping, defrosted
- 1 (10 oz) jar maraschino cherries chopped
- 1 cup pecans chopped
- 1 cup flaked coconuts
Method :
- Bake cake mix according to directions in greased 9x13 inch pan. Prick all over with fork when done, set aside on a wired rack.
- In a small saucepan, mix the pineapple and sugar and bring to a boil. Pour all over still warm cake. Allow cake to cool completely.
- Beat cream cheese with eletric mixer until smooth. Slowly add the 2 cups of milk and dry instant pudding and mix until incorporated.Spread on top of cool cake and place in refrigerator for about 30 mins until pudding is set.
- Cover pudding layer with bananas. Cover bananas with layer of heavy whipped cream. Sprinkle cherries, pecans, and coconut flakes on top. Refrigerate for several hours before serving.
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