Lemon
1 box lemon cake Mix (without pudding)
2 eggs
1 can crushed pineapple (drained)
1 (8 ounce) package cream cheese
1 package lemon instant pudding (prepared)
1/2 cup chopped nuts
1/2 cup coconut
1 container whipped cream
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Bake cake in a greased jelly roll pan 15-20 minutes
as directed on package. Mix pudding as directed. Beat cream cheese into this and spread
over cooled cake. Cover pudding with pineapple. spread whipped cream over the pineapple.
Top cake with coconuts and nuts.
Yield: 20 -24 servings |
