Ingredients

• 1/2 box pineapple cake mix
• 1 cup water
• 4 ounces Philadelphia Honey Nut Cream Cheese (softened to room temperature)
• 3 eggs
• 1/3 cup oil
• 9 ounces coconut cream
• 3 ounces coconut instant pudding
• Baking Spray
• Frosting:
• 4 ounces Philadelphia Honey Nut Cream Cheese
• 4 ounces Kraft Cool Whip cinnamon flavor
• 0.7 oz package of caramel drizzle ricecakes crushed

Directions

1. Preheat oven to 350 degrees.
2. Using baking spray, spray desired baking pan. (I used a mini cake pan with a fill well and mini loaf pans.)
3. In large mixing bowl add: cake mixes, eggs, oil, and water. Mix well.
4. Add coconut cream and softened cream cheese, again mix well.
5. Finally, add your package of instant pudding, mix well.
6. Pour in prepared coated pan and bake until done. Test with a toothpick to see if done by piercing the middle and if the toothpick come out clean, they are done.
7. While eagerly waiting for the cakes to cook, mix the frosting and place in refrigerator.
8. Mix the 4 oz cream cheese and cool whip, place in fridge until cakes are cooled.
9. When cakes are cooled, add the frosting to the well and dazzle the mini loaves with the creamy topping and crushed rice cakes.