Ingredients
1 (15 oz) yellow cake mix + ingredients on box
1 (15 oz) can crusted pineapple in juice
1 (8 oz) package cream cheese
1 (3 oz) box instant vanilla pudding
2 cups whole milk
1 (16 oz) tub cool whip
1 ½ cups sweetened shredded coconut.
Preparation
Preheat oven to temperature on cake mix box and grease a 9×13-inch baking dish.
Prepare batter according to mix directions and bake cake for the time directed.
As cake bakes, add cream cheese, vanilal pudding mix, and milk to a large bowl and beat until smooth and starting to thicken. Chill pudding mixture in the fridge for at least 30 minutes as the cake bakes and cools.
Once cake has cooled, use the handle of a wooden spoon to poke holes all over about half way through (but not through the bottom!), then pour the pineapple with juices over top and gently spread into an even layer.
Spread the pudding mixture over the pineapple, then top it off with a layer of cool whip.
Sprinkle coconut over cake and chill until ready to serve.
