Pineapple Coconut Cake

By á-10793

Ingredients

• 1 yellow cake mix
• 1 3 oz. cream cheese, softened
• 1 small tub cool whip
• 1/4 cup sugar
• 1 large can pineapple chunks, drained
• 1 large box vanilla instant pudding
• Coconut
• Nuts, walnuts or pecans

Preparation

Step 1

Bake cake as directed on pkg. in a 9x13 cake pan. Cool completely. Make pudding as directed on pkg. Put in refrigerator. Next cream the cheese with the sugar until creamy, then fold in the cool whip and refrigerate. Drain the pineapple and refrigerate, after cake is completely cooled, spread pudding over cake. Next spread cool whip and cream cheese mixture over pudding. Next arrange pineapple chunks over all the, pushing pineapple into the cheese somewhat. Sprinkle with coconut and nuts. Refrigerate for at least 1 or 2 hours.