Pineapple Pudding Cake

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 yellow cake mix (18.4 oz)
• 2 (3 1/2 ounce) packets instant vanilla pudding
• 8 ounces cream cheese
• 2 cups milk
• 1 (16 ounce) container cool whip
• 1 (20 ounce) can crushed pineapple
• 1/4 cup nuts, chopped
• 1/4 cup coconut flakes

Recipe

• 1 prepare yellow cake mix as directed on package. bake in 11x17x1 deep jelly pan, which has been greased and floured. bake 20 to 25 minutes on 350 degrees. let cool.
• 2 combine 2 packages instant pudding, cream cheese and milk. beat slowly until thick and smooth. pour on cooled cake. refrigerate.
• 3 drain crushed pineapple well. spread on top of pudding layer. carefully spread 1 large container of cool whip on top of pineapple layer.
• 4 cover with chopped nuts and/or coconut. keeps refrigerated for 4-5 days.