William-Sonoma Jelly Roll Pan
- 1 lemon cake mix
- 2 cups milk
- 1 20 oz can crushed pineapple
- 7 oz coconut
- 1 large package instant vanilla pudding
- 1 8 oz cream cheese, softened
- 1 16 oz cool whip
- 4 oz package of sliced almonds (use 1/2 of bag)
bake cake as directed on package in a large sheet cake pan (jelly roll pan pictured above). let the cake set overnight or freeze it so that it will completely set up before layering on the toppings. If the cake is not set up completely, it will tear when you frost it.
mix the 2 cups of milk into the pudding and then work in the softened cream cheese. spread on top of the cake.
drain the pineapple until it is really dry and then sprinkle it on top of the cake. If the pineapple is not dried well, it will make your cake soggy. spread on the cool whip. sprinkle on the coconut and almonds. refrigerate.
to cover with plastic wrap, stick toothpicks in the cake to hold the plastic wrap off. when well set, cover with foil. can be served cold right out of the refrigerator or take out of the refrigerator 2-3 hours before serving.