Hawaiian Cake - cooking recipe

Ingredients

1 pkg. (18 oz.) yellow cake mix
1 1/4 c. cold milk
1 pkg. (3.4 oz.) instant vanilla pudding mix
20 oz. can of crushed pineapple, drained
1 envelope whipped topping mix
1 pkg. (3 oz.) cream cheese, softened
1/4 c. sugar
1/2 tsp. vanilla extract
1/2 c. flaked coconut, toasted

Preparation

Prepare and bake the cake according to pkg. directions, using a greased 13 x 9 x 2 baking pan, cool. In bowl whisk together milk and pudding mix, let stand to thicken.
Stir in pineapple, spread over cake. Prepare whipped topping mix according to pkg., set aside.
In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Beat in 1 c. whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight. Yield: 12-15 servings.