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Categories:Viewed: 55 - Published at: 4 years ago
Ingredients
- 1 (18 1/4 oz.) pkg. yellow cake mix
- 1 (20 oz.) can crushed pineapple, undrained
- 1 (8 oz.) pkg. cream cheese, softened
- 1 1/2 c. milk
- 1 (4 serving size) pkg. vanilla instant pudding
- frozen whipped topping, thawed (optional)
- coconut
- chopped nuts
Method
- Make cake as directed on package and bake in 13 x 9-inch pan. While cake is still hot, pour pineapple with juice over it. Refrigerate cake until quite cold.
- Combine cream cheese, milk and pudding mix and mix well with mixer.
- Spread over top of cold cake. Sprinkle coconut and nuts on top.
