This pig rub works well whether smoking, roasting, or cooking Boston butt in a slow cooker. great for ribs as well.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 14 |
| Yield: | 1 – 10×15 inch pan |
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 2 (20 ounce) cans crushed pineapple, drained
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 (8 ounce) package cream cheese
- 1 (8 ounce) container frozen whipped topping, thawed
- ½ cup flaked coconut
- ½ cup chopped walnuts
- ½ (10 ounce) jar maraschino cherries
Instructions
- Prepare and bake cake mix according to package directions. Bake in a 10×15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.
- Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple.
- Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.
Nutrition Facts
| Calories | 390 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 401 mg |
| Sugars | 38 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for my sisters birthday. So delicious! Just be sure to toast your coconut.
This is one of my favorite desserts. The frosting is fluffy and amazing! It really makes the cake. I bake mine in a bundt pan and cover the outside with coconut after it’s frosted. I can’t get enough of it and everyone loves it when I bring it to parties.
Loveeeee this cake! Everyone loved it! OMG…this cake this sooooo delicious… easy to make… not real sweet like some cakes are. I toasted the coconut and I think it makes the cake taste even better… the flavors are so tropical… This is my new favorite cake now=) yummy
Everyone in my nursing unit RAVED and couldn’t get enough of this cake. Plenty asked for the recipe. I love extra moist cake, so I slipped a little bit of the canned pineapple (1/3c) into the cake batter, too. Super light, right amount of sweet and tart, and I had to omit the nuts because I didn’t want to take the chance that anyone was allergic. But, there’s just something special about the way the dried coconut changes consistency when it hits the creamy topping. Soooooo goooood!!
Absolutely YUMMY!!!
It is awesome. the only thing i would do next time, is after draining the crushed pineapple, I would take that juice, poke holes in cake and put some of the juice on top of the cake. I chilled the cake in refrigerator before adding the toppings
Took this to a bbq. Used pineapple juice in place of water & put cherries on top after cutting into portions. Well liked by all & so simple to make. Thanks for recipe.
This was absolutely delicious. This is an easy dish to make too. My only critique or advice would be to note that unless you completely soften/whip the cream cheese you are going to have small lumps in the topping. I didn’t do that and had lumps but I worked a long time to smash them and then once the whipped topping was folded in they weren’t really noticeable. The only other thing I would do different like some other posters suggested is to keep the pineapple juice to drip on the cake. While I did pour some in the holes I punched into the cake, I think it would have been better to have some extra the next day or two to pour on the piece of cake to just moisten it up a bit. (I dreaded throwing out that pineapple juice!) Keeper recipe for sure.
Absolutely amazing please try you will not regret
This dessert is always a hit!
I used the suggestions to this recipe and used only 1 cup of milk for pudding and poured pineapple juice on the top of the cake. That made it so moist and flavorful! My husband loved this recipe for his birthday!
Delicious! Just as good as it looks. We’re in Hawaii now, so perfect for a fun celebration !
Awesome recipe. I substituted lite cool whip, sugar free pudding, 2% milk, lowfat cream cheese, and used fresh coconut that I roasted myself, and fresh crushed pineapple. DELICIOUS!!
I made this recipe for Church.
This is my husband’s favorite cake. I make it just as directed and it’s perfect. I recommend using a large cake pan, making the cake thinner and leaving lots of room for the delicious topping.
This recipe was real easy to make and taste fantastic. My company was impressed because it looks so fancy yet it hardly takes any work at all. A must try item!!
This cake is the same recipe I have been making for years the only difference is I don’t use coconut I use to make it for my work for pot lucks. I make it once and a while to give to my neighbor also for my family for Xmas.
Screwed up my layer cake (see photo) but turned t into an amazing trifle cake!!! So good! Maybe next time I will add sweetened condensed milk or coconut milk to the cake pieces.
I will make it again, pouring the pudding into the holes before it sets, and I won’t drain the pineapple so dry. I toasted the coconut and eliminated the nuts.
I made this for an annual family reunion potluck. There are some great cooks in my family, so the pressure is on! After reading other reviews I replaced water with pineapple juice when making the cake mix, used one cup of milk when making the pudding mix, and omitted the cherries so the juice would not run across the topping. I used10 x 15 pan. One aunt said, “You can make this for this crowd any time!”
This cake is so yummy. My 3 year old asked for this for her birthday cake last year. I made it without coconut as I despise it. Otherwise followed recipe exactly and came out great.