PINEAPPLE COCONUT CAKE

Pineapple Coconut Cake image

Make a Pineapple Coconut Cake for your next big day. Our Pineapple Coconut Cake is frosted with an amazing mix of vanilla pudding, pineapple and coconut.

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 24 servings

Number Of Ingredients 8

Ingredients

1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (2-layer size) white cake mix
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1-2/3 cups cold milk
1/2 cup pecans, chopped
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

Drain pineapple, reserving juice. Add enough water to juice to measure 1-1/3 cups. Prepare cake batter and bake in 13x9-inch pan sprayed with cooking spray as directed on package, substituting the juice mixture for the water and 1-1/2 cups COOL WHIP for the oil. Cool cake completely on wire rack.
Beat cream cheese in large bowl with mixer until creamy. Add pudding mixes and milk; beat until blended. Stir in pineapple. Spread pudding mixture over cake.
Top with remaining COOL WHIP, nuts and coconut just before serving.

Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g