Prep
0-15 mins
Cook
1 HR 20 MIN
Calories
220
Ingredients
1 can
(20 oz.) crushed pineapple in juice, undrained
1 pkg
(2-layer size) white cake mix
1-2/3 cups
cold milk
1/2 cup
pecans, chopped
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.