Ingredients

serves 15-20

　　

Cake

1 package yellow cake mix

　　1 cup milk

　　4 eggs

　　1/3 cup vegetable oil

　　1 cup chopped pecans

　　

Topping

2 cups cold milk

　　One 3.4-ounce package instant vanilla pudding mix

　　One 8-ounce package cream cheese, at room temperature

　　2 cups heavy cream

　　6 tablespoons sugar

　　One 26-ounce can crushed pineapple, with juice

　　1/2 cup chopped pecans

　　1/2 cup coconut flakes

　　

Step 1

Preheat the oven to 350 degrees. Grease and flour a 13 × 9 × 2-inch pan. In a bowl, combine the cake mix, milk, eggs, oil, and pecans, and blend just until moistened; then beat at medium speed for two minutes. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a wooden pick comes out clean.

　　

Step 2

While the cake is baking, make the topping: Stir together the milk and the pudding, then beat in the cream cheese, a few small pieces at a time; set aside. Whip the cream with the sugar until stiff.

　　

Step 3

When the cake is done, prick the top with a fork. Pour the pineapple and juice over the hot cake. Spread the cream cheese mixture over the pineapple, then cover the cake with the whipped cream. Garnish the cake with the pecans and coconut. Refrigerate for a while. The longer the cake is refrigerated the better it tastes. This cake freezes well.

　　Paula Deen's Kitchen Classics