Pineapple Pudding Cake

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.

No additional tips available.