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Submitted by: Sandra Turner from Fayetteville, NC
Originally shared on the web 04/27/2020

18-1/2 oz. pkg. yellow cake mix
20-oz. can crushed pineapple
8-oz. pkg. cream cheese
2 c. milk
3.4-oz. pkg. instant French vanilla pudding mix
16-oz. container frozen whipped topping, thawed
7-oz. pkg. flaked coconut

Prepare cake according to package directions; bake in a greased 13"x9" baking pan. While cake is still hot, punch holes in the top with a fork. Spoon undrained pineapple over cake; let cool. In a large bowl, stir together cream cheese, milk and dry pudding mix until smooth; spoon over cake. Spread whipped topping over cake; sprinkle with coconut. Cover and refrigerate overnight before serving. Serves 12 to 15.