Make cake according to package directions and bake in a 9x13 inch pan. Let cool. While cake is cooling, mix together pudding, milk, sour cream and softened cream cheese. Blend until smooth and creamy. Refrigerate to thicken. Drain pineapple, reserving juice. Slice bananas and mix with pineapple juice. Whip cream with sugar and vanilla. Poke holes on top of cake and spoon crushed pineapple over cake. Top with 1/2 of the pudding mix. Top with banana slices. Top with remaining pudding mix and whipped cream. Sprinkle with chopped macadamia nuts and coconut. Refrigerate until served.
My mom was a wonderful cook. She often experimented with recipes and took ideas from our neighbors. This cake was the result of a collaboration between her and her best friend, Emily Jane. The final product was simply yummy!
This recipe has been added to the following public cookbooks:
GTV's Favorite Family Fixin's,
terri's on-line recipes,
Shannon's Favorites,
Lori"s Best Recipes,
Jenny's Kitchen Cabinet
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | JennyPK
07/02/09 02:19 AM | Light and Luscious!This cake was a mainstay at my house when I was growing up. During the heat of the summer, we always enjoyed this tangy, luscious, chilled treat. Enjoy! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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