All Recipes

Pineapple Coconut Cake

Prep

0-15 mins

Total

1 HR 30 MIN

Servings

24 servings

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

Instructions

Step 1

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.

Step 2

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.

Step 3

Top with remaining COOL WHIP, nuts and coconut just before serving.

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