1 (9 oz.) pkg. yellow cake mix (see note)
1 (8 oz.) pkg. cream cheese, softened
1 pkg. instant vanilla pudding or pineapple cream pudding
1 1/2 c. cold milk
1 (20 oz.) can crushed pineapple (drain and reserve liquid)
1 (8 oz.) container frozen whipped topping
1/2 c. chopped nuts
1 c. shredded coconut

Mix cake mix according to package directions but substitute pineapple juice for water. Bake in a greased 9x13-inch pan at 350 degrees until brown, about 10-15 minutes. Cool in pan.

With an electric mixer, beat cream cheese, milk and pudding until smooth. Fold in drained pineapple. Spread over cake and refrigerate about 10 minutes or until firm. Sprinkle with 1/2 cup coconut.

Spread thawed whipped topping over cake and then sprinkle with chopped nuts and remaining 1/2 cup coconut. Chill 2-3 hours before serving. Or make ahead and freeze; let stand at room temperature 2-3 hours before serving if frozen. Leftovers may be frozen.

NOTE: When this cake was tested, a two-layer cake mix was substituted for the 9-ounce cake mix which makes 1 (8 or 9-inch) layer cake. The cake was baked for about 25-30 minutes.