Pineapple-Coconut Poke Cake
Servings and Ingredients
|1 packet(s)||yellow cake mix, plus ingredients called for on package|
|1||(20 oz) can crushed pineapple|
|1||(8 oz) package cream cheese|
|2 packet(s)||instant vanilla pudding mix|
|1||(8 oz) container Cool Whip, thawed|
|1 c.||coconut, optional|
|1 c.||chopped nuts|
- Prepare cake according to package directions and divide batter between two 9-by-13-inch pans. Bake and cool.
- Punch holes in both cakes with wooden spoon handle. Spread pineapple over both cakes, using half the pineapple on each cake.
- Beat cream cheese until fluffy. Beat in pudding mix. Stir in milk. Spread over both cakes.
- Fold Cool Whip, coconut and nuts together. Spread on top of pudding layer on both cakes. Refrigerate.