1 package yellow cake mix
1 20 oz. can crushed pineapple
1 small instant vanilla pudding
2 cups cold milk
1 8 oz. cream cheese
1 13 oz. cool whip
Prepare cake mix as directed. Bake in 13 x 9 pan.
After baking, while cake is still warm, poke holes with
a fork in cake. Pour pineapple with juice over hot cake.
Blend pudding with milk and beat in cream cheese small
amount at a time. Spread over pineapple after cake has cooled
a little. Cover with cool whip. Add coconut to the top if desired.
Refrigerate.