Ingredients

• 1 pkg Jiffy yellow cake mix
• 8 oz cream cheese
• 2 c milk
• 4 oz pkg instant vanilla pudding
• 1 can crushed pineapple
• 8 oz Cool Whip
• coconut or chopped nuts

Method

Prepare Jiffy cake mix as directed, except use pineapple juice for water.  Bake at 350 degrees for 18 minutes in a 9 x 13 inch pan.  Cool completly.  Have cream cheese at room temperature.  Add milk gradually beating until well blended.  Add instant pudding, beating until blended.  Pour over cook cake, add crushed pineapple, spreading over the cheese mixture.  Top with Cool Whip.  Sprinkle with nuts or coconut.  Refrigerate.  Serves 25 to 30 people