BLUEBERRY PINEAPPLE COCONUT CREAM CAKE

Blueberry Pineapple Coconut Cream cake image

Provided by Nor Mac

Time 50m

Number Of Ingredients 17

1 box yellow cake mix
4 eggs
1 can(s) 20 ounce of crushed pineapple
3/4 c milk
1/4 c of pineapple juice from crushed pineapple
1/3 c melted butter
2 tsp orange zest
1 c fresh or frozen blueberries ( do not thaw blueberries)
1 c sweetened coconut flaked
1 c chopped walnuts
CREAM ICING
1 regular size container of cool whip about 8 -12 ounces
1 8 ounce package of cream cheese
1 tsp vanilla extract
1 pkg 3.4 ounce box of cheese cake or white chocolate pudding
1 c milk
flaked coconut and chopped walnuts for garnishing

Steps:

1. Preheat oven to 350 degrees. Grease and flour a Bundt pan, 2-round 9" cake pans, or a 13x9" pan etc.
2. Drain pineapple well by straining through a colander. Catch juice into a bowl to use. Push down on pineapple to get some of the moisture out.
3. In a large bowl. Mix cake mix,eggs,butter, milk and pineapple juice. Beat well. Stir in orange zest, coconut, nuts, pineapple , and coat frozen blueberries with flour before folding into cake batter.
4. Put in a pan and bake for 30-40 minutes. Depending on oven. Test cake by inserting a pick in cake. Pick should come out clean. Cool cake, and invert onto platter.
5. Frost cake - Mix the softened cream cheese in a large bowl. Whip it until smooth.
6. In another bowl mix the pudding and milk on medium speed. Put aside to set.
7. Add the cool whip to the cream cheese, add the vanilla and beat until incorporated. Add the pudding you mixed into cream mixture, and beat. Frost cake and sprinkle coconut and chopped walnuts on top and sides.