Hawaiian Cake - cooking recipe

Ingredients

1 Jiffy yellow cake mix
1 box instant vanilla pudding
2 c. milk
1 large can crushed pineapple, drained
1 (8 oz.) Cool Whip, thawed
Angel Flake coconut
8 oz. Philadelphia cream cheese

Preparation

Make the cake according to directions on the box.
Bake in a 9 x 13-inch pan and cool.
Beat with hand mixer, softened cheese, milk and pudding (according to directions on pudding box).
Spread over cooled cake.
Spread drained crushed pineapple on top of pudding mix.
Spread Cool Whip on top of pineapple, then sprinkle coconut on top.
Should be made the day before serving.
Deep covered in refrigerator.