CAKE:
1 package yellow cake mix.
1 cup milk
4 eggs
1/3 cup vegetable oil
1 cup chopped pecans

TOPPING:
One 3.4 oz package instant vanilla pudding mix
One 8 oz. package cream cheese,(at room temp.)
2 cups cold milk
2 cups heavy cream
6 tablespoons sugar
1/2 cup chopped peacns
1/2 cup coconut flakes
One 26 oz. can crushed pineapple, with juice.

Preheat the oven to 350*. Grease & flour a 13 X 9 X 2 inch pan.
In a bowl, combine the cake mix, milk, eggs, oil & Pecans,
and blend just until moistened; then beat at medium speed for
2 minutes. Pour the batter into the prepared pan and bake for
30 to 35 minutes, or until a wooden pick comes out clean.
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.
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 will taste.
This cake freezes well and serves15-20.


Paula Deen




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