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Yum Yum Cake

Author/Submitted by:
Servings: 15
Categories: Cakes / Desserts

1  package  Yellow cake mix
1 1/2  cups  Milk
1/2  cup  Sugar
1/2  cup  Coconut
8  ounces  Cream cheese, softened
1  package  Instant vanilla pudding and pie filling
2  cups  Milk
20  ounces  Crushed pineapple, drained
8  ounces  Cool Whip
1/2  cup  Coconut

1. Prepare cake mix according to pkg directions and bake in 13x9" prepared pan. Cool 15 minutes, then poke holes down through cake with utility fork. Meanwhile, combine 1-1/2 C.milk, sugar and 1/2 C. coconut in saucepan. Bring to boil; reduce heat and simmer 1 minute. Carefully spoon over warm cake, allowing liquied to soak down through the holes. Cool completely. Beat cream cheese, then gradually blend in 2 C. milk. Add pudding mix and beat at low speed for 2 minutes. Spread evenly over cake. Spoon pineapple over pudding layer. Fole 1/2 C. coconut into whipped topping and spread over pineapple.

2. Optional: Sprinkle additional coconut over top and decorate with maraschino cherries or pecans (I use all three!) Cover and keep refrigerated. This is best if chilled a few hours before serving.

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