Recipe - Hong Kong Finale

1 pack (8oz) cream cheese;
softened
1 Box Duncan Hines Yellow Cake
Mix; Deluxe II
1 cn (20oz) crushed pineapple
1 pack Vanilla pudding mix (not
instant!)
1 cn Eagle Brand milk
One half cup Lemon juice
1 pt Whipping cream; whipped
1 cn Angel flake coconut

Bake cake, using package directions. Cool completely. Over medium heat,
cook pineapple and vanilla pudding mix until glossy. Cool completely. Beat
cream cheese, Eagle Brand milk and lemon juice until creamy.

Slice cake making two layers. On bottom layer spread cream cheese mixture.
Do not spread all the way to the sides, just keep piling on until it is all
on.

Put other layer on top. Add the pineapple mixture to the whipped cream.
Frost cake. Sprinkle with coconut, as much as you want. Refrigerate. Take
care as this cake rises a lot. Good "party" cake. Serves 12 to 15.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.