1 (18.25 ounce) package vanilla cake mix
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant coconut cream pie filling
1 (3 ounce) package instant coconut cream cheese spread
1/2 cup vegetable oil
1 (8 ounce) can cream cheese, diced
1 cup butter
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 (3 ounce) package instant marshmallow creme
1 (3 ounce) package instant marshmallow creme frosting
1 dessert piece
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans.
In a large bowl, mix cake mix, pudding mix, pie filling and cream cheese. Beat until smooth. Stir in oil, butter and flour; blend well. Divide 1/2 cup of the batter between the two pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before frosting. Frost remainder of cake with frosting.
To make the frosting: In a large bowl, combine cream cheese and butter. Beat until light and fluffy. Stir in flour, baking powder, baking soda and vanilla extract. Mix until well blended. Mix in marshmallow creme and marshmallow creme frosting. Gently frost cake. Chill overnight.
Remove from cooler coolers. Sprinkle marshmallow creme over cooled cake. Frost with whipped cream. Cool completely. Cut into 1-inch squares.
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