Yum Yum Cake

1 pk Yellow cake mix
1 1/2 c Milk
1/2 c Sugar
1/2 c Coconut
8 oz Cream cheese; softened
1 pk Instant vanilla pudding
2 c Milk
20 oz Crushed pineapple; drained
8 oz Cool Whip
1/2 c Coconut

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.

Optional: Sprinkle additional coconut over top and decorate with maraschino cherries or pecans. Cover and keep refrigerated. This is best if chilled a few hours before serving.

Yum Yum Cake printer friendly version located here.
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