Ingredients
1 package (460g) yellow cake mix
2 cans (565g each) crushed pineapple, drained
1 package (96g) instant vanilla pudding mix
1 package (226g) cream cheese
1 container (226g) frozen whipped topping, thawed
50g flaked coconut
50g chopped walnuts
150g jar maraschino cherries
Directions
Step 1
Prepare the yellow cake mix according to the package instructions and bake it in a 25x38cm pan. Once baked, let it cool and then spread the drained pineapple on top of it.
Step 2
Prepare the vanilla pudding as per the package instructions and set it aside. In a medium bowl, beat the cream cheese until smooth and then mix in the prepared pudding. Gently fold in the whipped topping and spread the mixture evenly over the pineapple layer.
Step 3
Sprinkle the top with coconut, chopped walnuts, and maraschino cherries. Refrigerate until ready to serve.