Pineapple Pudding Cake

Directions

1. 1
   Prepare yellow cake mix as directed on package.
2. 2
   Bake in 11x17x1 deep jelly pan, which has been greased and floured.
3. 3
   Bake 20 to 25 minutes on 350 degrees.
4. 4
   Let cool.
5. 5
   Combine 2 packages instant pudding, cream cheese and milk.
6. 6
   Beat slowly until thick and smooth.
7. 7
   Pour on cooled cake.
8. 8
   Refrigerate.
9. 9
   Drain crushed pineapple well.
10. 10
    Spread on top of pudding layer.
11. 11
    Carefully spread 1 large container of cool whip on top of pineapple layer.
12. 12
    Cover with chopped nuts and/or coconut.
13. 13
    Keeps refrigerated for 4-5 days.