YUM-YUM CAKE Phyllis Ross

1 package yellow cake mix, bake according to package directions

1 14 ounce can crushed pineapple, drained

1 8 ounce cream cheese

1 9 ounce container Cool Whip

1 package vanilla or lemon instant pudding, made to pkg. directions

1 cup coconut

1 cup chopped nuts

Bake cake according to package directions in a 9 X 13 pan. While still hot, spread drained crushed

pineapple over the cake. Cool.

Blend cream cheese and Cool Whip.

Mix instant pudding according to package directions. Fold pudding into cream cheese mixture

and spread on cake. Cover all over with coconuts and then chopped nuts.