Coconut-Pecan Pudding Cake

Name: Coconut-Pecan Pudding Cake
Ingredients: 1 pkg. (2-layer size) white cake mix; 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding; 1-1/3 cups water; 4 eggs; 1/4 cup oil; 1-1/3 cups BAKER'S ANGEL FLAKE Coconut; 1 cup chopped PLANTERS Pecans

7 ingredients

12 steps

Ingredients

1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/3 cups water
4 eggs
1/4 cup oil
1-1/3 cups BAKER'S ANGEL FLAKE Coconut
1 cup chopped PLANTERS Pecans

Directions

1

Heat oven to 350F.
2

Grease and flour three 9-inch round pans.
3

Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with mixer until blended.
4

Stir in coconut and nuts.
5

Pour into prepared pans.
6

Bake 35 min.
7

or until toothpick inserted in centers comes out clean.
8

(Do not underbake.)
9

Cool 15 min.
10

Remove from pans to wire racks; cool completely.
11

Fill and frost as desired.
12

(Nutrition information is for unfrosted cake.)