Prep Time 30m
Cook Time 35m
Ready Time 120m
Yield 16 servings

  • Crisco® Original No-Stick Cooking Spray
  • 1 package Pillsbury™ Moist Supreme® Yellow Premium Cake Mix
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 1 cup water
  • 3 large eggs
  • 1 (8 oz.) package cream cheese, softened
  • 1 (5.1 oz) package instant vanilla pudding and pie filling mix
  • 1 cup milk
  • 1 (20 oz.) can crushed pineapple in unsweetened juice, drained
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 1/2 cup flaked coconut
  • 1/3 cup flaked coconut
  • 1/2 cup finely chopped nuts
Preparation Directions
  • Step 1Heat oven to 350°F. Coat two 8 or 9-inch round cake pans with no-stick cooking spray.
  • Step 2Prepare and bake cake as directed on package using oil, water and eggs. Cool cakes in pans for 15 minutes. Remove from pans. Place on racks to cool completely, about 20 minutes.
  • Step 3Beat cream cheese in large bowl until smooth. Blend in pudding mix. Gradually beat in milk until mixture is smooth. Gently fold in pineapple, whipped topping and 1/2 cup coconut.
  • Step 4Place 1 layer, rounded side down, on serving plate. Spread with 1 cup pudding mixture. Top with remaining cake layer, rounded side up. Frost top and sides of cake with pudding mixture. Sprinkle top of cake with coconut and nuts. Store in refrigerator.
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