Ingredients:
1 (18 1/4 ounce) boxes yellow cake mix
1/3 cup oil
3 eggs
1 1/4 cups water
1 (20 ounce) cans crushed pineapple, drained
1 (8 ounce) packages cream cheese, softened
1 (3 3/4 ounce) packages instant vanilla pudding
1 1/2 cups cold milk
2 cups non-dairy whipped topping
grated coconut ( to garnish)
chopped nuts ( to garnish)
Directions:
Prepare cake according to package directions using oil, eggs and water.
Bake in greased and floured 9X13 pan.
When cool, punch holes in cake with handle of wooden spoon.
Pour pineapple over top of cake.
Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread.
Spread over top of cake.
Top with whipped topping, coconut and nuts.
Refrigerate until ready to serve.
Servings: 15
Time preparation: 15 min.
Time total: 50 min.