1 yellow cake mix
1-20 oz can crushed pineapple
3 c milk
1-6 oz instant vanilla pudding
1 t vanilla
8 oz cream cheese, softened
12 oz frozen whipped topping, thawed
1 c shredded coconut
1 c chopped pecans
Prepare cake according to directions in 9x13 pan. Bake.
Pierce top of cake with fork.
Pour undrained pineapple over baked cake.
Mix milk, pudding, and vanilla in mixing bowl.
Beat cream cheese in another bowl. Mix until fluffy.
Add to pudding mixture, beating until smooth.
Spread over cake. Top with whipped topping.
Sprinkle with coconut and pecans. Cover and chill for several hours.