Sheet SENSATIONS

Who needs mile-high pies and layered desserts when you can pack plenty of flavor into a single sheet pan?

HAWAIIAN DREAM CAKE

Get a little taste of Hawaii when you take a short trip to the kitchen. —Mary Hudak-Collins, Bluff City, TN

Prep: 20 min. • Bake: 15 min. + cooling

Makes: 20 servings

• 1 can (20 oz.) unsweetened crushed pineapple
• 1 pkg. yellow cake mix (regular size)
• 3 large eggs
• 1/2 cup canola oil 
• 1/4 cup water
• 1 pkg. (8 oz.) cream cheese, softened
• 1 cup cold 2% milk
• 1 pkg. (3.4 oz.) instant vanilla pudding mix
• 1 carton (8 oz.) frozen whipped topping, thawed
• 1/2 cup chopped walnuts
• 1/3 cup flaked coconut

 1. Preheat oven to 350°. Drain the pineapple, reserving 1 cup juice. Set pineapple aside. In a large bowl, combine cake mix, eggs, oil, water and reserved juice; beat on low 30 seconds. Beat on medium 2 minutes. Transfer to greased 15x10x1-in. baking pan. 

2. Bake until a toothpick inserted near center comes out clean, 15-18 minutes; cool completely on a wire rack.

3. In a large bowl, beat cream cheese until fluffy. Gradually beat in the milk and pudding mix until blended; fold in reserved pineapple. Spread over cake; top with whipped topping. Sprinkle with walnuts and coconut. Store in the refrigerator. 1 PIECE 296 cal., 16g fat (6g sat. fat), 40mg chol., 273mg sod., 36g carb. (24g sugars, 1g fiber), 3g pro.

LEMON SHEET CAKE