Best Yet Pineapple Cake - cooking recipe

Ingredients

3 baked layers yellow cake
1 stick butter (at room temperature)
1 (3 oz.) pkg. cream cheese
8 oz. sour cream
1 c. granulated sugar
1 (20 oz.) can crushed pineapple, undrained
1 (6 oz.) pkg. frozen coconut
1 (4 serving size) pkg. instant vanilla pudding mix
1 (8 oz.) carton whipped topping

Preparation

Blend together butter, cream cheese, sour cream and sugar. Add undrained pineapple and coconut; blend.
Sprinkle with dry pudding mix as it comes in the package.
Fold in whipped topping. Use to fill and frost layers of yellow cake.