Bishop'S Cake - cooking recipe

Ingredients

1 pkg. yellow cake mix
1 large pkg. instant vanilla pudding
1 ( 8 oz.) pkg. Philadelphia cream cheese
1 c. coconut
1 (15 oz.) can crushed pineapple, well drained
1 (16 oz.) pkg. Cool Whip
1/2 c. pecans, chopped

Preparation

Bake cake as directed on package, except bake only 20 minutes in a cookie sheet pan (10 x 15 x 1-inch).
Beat pudding as directed.
Add cream cheese while beating.
Beat until stiff and spread on cooled cake.
Spread layers as follows:
Coconut, pineapple, nuts and Cool Whip.
Refrigerate at least one hour before serving.