Ingredients
1-1/2 cups cold whole milk1 package (3.4 ounces) instant vanilla pudding mix1 package white or yellow cake mix (regular size)1-1/2 cups whipped topping1 can (8 ounces) crushed pineapple, well drained1/4 cup sweetened shredded coconut, toasted
Preparation
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; cover and refrigerate.
Grease the bottom of two 8-in. square baking dishes. Prepare cake batter according to package directions; pour into prepared dishes. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
Fold whipped topping into pudding until blended. Level cake tops if necessary. Place one cake on a serving plate; spread with half of the pudding mixture. Top with pineapple, and the remaining cake and pudding mixture. Sprinkle with coconut. Store in the refrigerator.
