Pineapple Dream Cake

This cake came about when I wanted to use up a defrosted tub of Cool Whip in my fridge and a large 42 oz. can of pineapple juice in my pantry. It has a delicious pineapple flavor and is perfect for a Summer picnic or BBQ. We used the leftover pineapple juice from the 42 oz can in our smoothies in place of our usual orange juice, and we all loved it.

Pineapple Dream Cake

1 (18 1/2 oz.) box yellow or white cake mix
4 egg whites
1/3 cup vegetable oil
1 cup pineapple juice
1 (20 oz.) can crushed pineapple, drained
1 (8 oz.) pkg. cream cheese, softened
1 1/2 cups powdered sugar
more pineapple juice to add to canned juice to make 1 cup
1 (3.2 oz.) box instant vanilla pudding (or coconut cream)
1 (8 oz.) tub Cool Whip, thawed
toasted coconut (optional)

Prepare the cake mix using the egg whites, oil, and 1 cup pineapple juice. Pour into greased 9x 13-inch 'or' 14x10-inch baking pan. Bake @ 350* F for 25 minutes, or until cake tests done. Cool completely. For frosting, cream together the cream cheese and powdered sugar. In a measuring cup, add the pineapple juice drained from the crushed pineapple and add any extra pineapple juice to make 1 cup. Add the 1 cup pineapple juice and the pudding mix to the cream cheese mixture and beat until well mixed and starting to thicken. Add the drained crushed pineapple, stirring to mix. Chill until the cake is cooled. Fold the Cool Whip into the cream pudding mixture, then spread over top of the cooled cake. Chill overnight in the fridge before serving. Sprinkle the toasted coconut over top before serving if you are using it.
Makes about 12-14 servings.