Tropical Cream Cake

Ingredients

• 10 1/4 ounces Duncan Hines orange cake mix
• 3 eggs (per mix instructions)
• 1/3 cup oil (per mix instructions ( I prefer virgin coconut oil)
• 1 1/3 cups water (per mix instructions)
• 1/2 cup powdered sugar
• 12 ounces whipped cream cheese

• 1 (20 ounce) can crushed pineapple, drained
• 12 ounces Cool Whip

Directions

1. 1

   Preheat oven to 350F, grease or spray baking pan. I used a half sheet pan, but a 13 x 9 pan will do nicely.

2. 2

   Mix cake according to directions on the box.

3. 3

   Pour cake mixture into pan and bake for appropriate time. (If you do use a half sheet pan, make sure you cut the time down to about 20 minutes.) Cake is done when it springs back to the touch or leaves a clean toothpick.

4. 4

   While cake is baking, make topping for cake: Cream together: cream cheese, pineapple and sugar. Adjust sugar to taste. Gently fold in Cool Whip. Refrigerate topping mixture until cake is thoroughly cool.

5. 5

   Ice cake with topping mixture. Enjoy!