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Print Friendly Recipe Recipe Information Source: SUE BAKER EB Ingredients 1 box white cake mix 1 can (15oz) crushed pineapple,drained 1 pkg (3oz) instant vanilla pudding mix 1-1/2 cups (350 ml) cold milk 1 pkg (8oz)cream cheese, softened 1 carton (9oz) prepared whipped topping, thawed Coconut nuts Preparation Prepare cake batter according to package directions. Bake in 16 inch x 11 inch pan. While still hot, poke holes in top of cake 1 inch apart, and pour crushed pineapple over cake; cool completely. Mix together pudding mix and milk,stirring until thick. Stir in cream cheese until smooth. Spread over top of cake. Cover with whipped topping and sprinkle with coconut and nuts. Refrigerate until serving time. Cut into squares to serve. Cake may be frozen, if desired, and thawed in refrigerator. Comments

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