Pineapple Coconut Pudding Cake

Name: Pineapple Coconut Pudding Cake
Ingredients: 1 pkg. vanilla cake mix (Duncan Hines); 8 oz. pkg. cream cheese, room temperature; 12 oz. can crushed pineapple, drained; 2 pkg. vanilla instant pudding; 2 c. Heritage milk; 1 pkg. chopped walnuts; 1 pkg. coconut; 1 large Cool Whip (12 oz. or 6 oz.)

8 ingredients

7 steps

Ingredients

1 pkg. vanilla cake mix (Duncan Hines)
8 oz. pkg. cream cheese, room temperature
12 oz. can crushed pineapple, drained
2 pkg. vanilla instant pudding
2 c. Heritage milk
1 pkg. chopped walnuts
1 pkg. coconut
1 large Cool Whip (12 oz. or 6 oz.)

Directions

1

Bake cake mix in 17 x 11-inch cookie sheet at 325° for 30 minutes.
2

Let cool.
3

Make pudding to which you have also beat in cream cheese.
4

Spread on cake.
5

Drop on crushed pineapple.
6

Spread on Cool Whip.
7

Add finely chopped walnuts; sprinkle coconut. Refrigerate until ready to serve.