Mexican Wedding Cake Recipe boyzoma

• 1 pkg. White Cake Mix
• 1 20 oz. can Crushed Pineapple (w/juice)
• 2 small boxes instant lemon pudding
• 2 cups milk
• 8 oz. cool whip
• 1 Pkg. Coconut or nuts (enough to cover the top)

1. Bake cake in 9x13 pan according to package directions.
2. Use fork to punch holes throughout cake (I like to use the end of a wooden spoon).
3. Pour pineapple and juice evenly over entire cake.
4. Cover with plastic wrap and chill overnight.
5. Mix pudding mix with 2 cups milk.
6. Spread over cake like frosting.
7. Top with cool whip.
8. Sprinkle with coconut or nuts.

white cake mix, pineapple, lemon pudding, milk, cool whip, coconut

Taken from www.chowhound.com/recipes/mexican-wedding-cake-28023 (may not work)