Volcano Cake

• 1 package yellow cake mix (regular size)
• 2 cans (8 ounces each) crushed pineapple, drained
• 1 cup chopped walnuts
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 3 to 4 tablespoons whole milk
• 2 teaspoons vanilla extract
• 1/2 cup baking cocoa
• Orange and red food coloring

1. Prepare cake batter according to package directions. Stir in pineapple and walnuts. Pour 2 cups into a greased and floured 9-in. round baking pan and 2 cups into a greased and floured 8-in. round baking pan. Pour remaining batter into a greased and floured 1-1/2-qt. ovenproof bowl.
2. Bake the layer cakes at 350u0b0 for 18-22 minutes or until a toothpick inserted in the center comes out clean. Bake the bowl cake for 35-40 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a large bowl, beat cream cheese and butter until fluffy. Gradually add confectioners' sugar alternately with enough milk to achieve desired consistency. Beat in vanilla. Set aside 3/4 cup frosting. Add cocoa to the remaining frosting; beat until smooth.
4. Place the 9-in. layer on a serving plate; frost with chocolate frosting. Top with 8-in. layer and bowl cake, frosting between layers. Spread remaining chocolate frosting over top and sides of cake.
5. Divide reserved white frosting in half; tint half orange and half red. Drop by spoonfuls over the top and down the sides of cake.

yellow cake, pineapple, walnuts, cream cheese, butter, sugar, milk, vanilla, baking cocoa, coloring

Taken from www.tasteofhome.com/recipes/volcano-cake/ (may not work)