Grasshopper Bundt Cake

My mom shared this with me stating it was the hit of the Party she was at last night.  Thought we should share the yummy goodness with everyone.  Hope you Enjoy it!

Ingredients for the Cake:

1 box dark chocolate fudge cake mix (Duncan Hines)

1 pkg. chocolate pudding mix 3.4 ounces, instant

½ cup water

½ cup vegetable oil

1 cup sour cream

4 large eggs

1 ½ cups Andes mints (you can find the Andes baking chips in the baking section)

For the Mint Frosting:

4 ounces cream cheese, softened to room temperature

8 tablespoons butter, softened

½ teaspoon peppermint extract

2 cups powdered sugar

2 tablespoons milk

2 drops green food coloring

For the Chocolate Glaze:

1 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350. Spray Bundt pan with vegetable oil spray, then lightly coat with flour.  Set aside.

2. In the bowl of your mixer, combine cake mix, pudding mix, water, vegetable oil, sour cream and eggs. Beat on low speed until just combined. Then beat for 3 minutes. Fold in chopped mints until combined.

3.  Spoon batter into prepared Bundt pan.  Spread evenly, bake for about 50 minutes, until cake is set and a knife inserted in the center comes out clean.

4. Let cake cool in pan for about 15 minutes, then very carefully turn onto a wire rack to continue cooling.

For the Frosting:

1.  In the bowl of your mixer, beat cream cheese, butter and peppermint extract on medium speed until smooth.

2.  Add powdered sugar and beat on medium low until combined.

3.  Add milk and food coloring and increase mixer speed to high.  Beat for one minute, until smooth.

4.  Spoon frosting around the top of the Bundt cake, then spread with an offset spatula.

5.  Place cake in the refrigerator to chill for at least 30 minutes.

For the Glaze:

1.  Melt chocolate chips in the microwave until smooth. (You may need to add a little vegetable oil if too thin it)

2.  Drizzle over cooled frosted cake, top with additional chopped mints, if desired.

Dutch Oven Missisippi Mud Cake

This recipe comes from Byron's Dutch Oven Recipes.    We always love trying new dutch oven recipes when we go camping, and this one is AMAZING... super rich, but really yummy.  

1	yellow cake mix; prepared as directed
	Topping
10	oz. bag semi-sweet chocolate chips
3/4	cup chopped pecans
	powdered sugar

Line the bottom and sides of a 12" Dutch oven with heavy foil. To the oven add prepared cake mix.
Prepare The Mud: In a separate bowl combine all "Mud" ingredients and stir until well mixed. Pour mud mixture over the cake batter.
Bake: Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60-90 minutes replenishing coals after 60 minutes if cake is not done. Sprinkle chocolate chips and pecans over top of cake about 5 minutes before cake is done.
Dust top of cake with powdered sugar just before serving.
Serve warm with whipped cream.

Blue Ribbon Chiffon Cake

My mom won first place for this cake back in the day and I think it would be safe to say it has been awhile since she made it.  I found it in her old recipe box and thought it was time to let the recipe out of the vault and share her secrets with the rest of the world.  I'm sure there are many out there who have been waiting all these years to get her secret recipe... so without further adieu I give you Kathy's Blue Ribbon Chiffon Cake.

2 1/4 c. flour
1 1/2 c. sugar
3 tsp baking powder
1 tsp. salt
1/2 c. oil
7 egg yolks
1/4 c. cold water
1/2 c. lemon juice
2 tsp vanilla
2 tsp lemon flavoring
7 egg whites
1/2 tsp. cream of tarter

Beat egg whites & cream of tarter until stiff. In separate bowl beat yolks, sugar, oil, water, juice, flavoring & flour. Fold yolk mixture gently over egg whites. Pour into an angel food tube ban and bake  at 325 for 1 hour.

LEMON FROSTING: 

1/3 cup butter, softened 
3 cups confectioners' sugar 
1/4 cup lemon juice 
4-1/2 teaspoons grated lemon peel 
Dash salt

In a small bowl, combine frosting ingredients; beat until smooth. Frost top of cake.

Chocolate Upside Down Cake

This yummy cake is to die for!! I prefer it almost straight out of the oven when it is warm and ooey and gooey!  I know most people let it cook some, but I like moist/wet cake to say the least.  If you love chocolate you will love this cake!!

Syrup:
1 C. White Sugar
1 C. brown Sugar
5 Tbsp. Cocoa
2 C. Boiling water
1 C. nuts, chocolate chips (Optional)

Mix ingredients over medium heat in a sauce pan until sugar is dissolved. Pour mixture into bottom of a 9x13 cake pan and allow to cool slightly. You can add some finely shopped nuts into the bottom of the pan as well if you are a nut lover or some chocolate chips.

Cake:
2 C. flour
2 tsp. Baking Powder
1/2 tsp. Salt
1 1/2 C. Sugar
2 Eggs
3 Tbsp. Cocoa
1 C. Milk
6 Tbsp. Oil or Shortening
1 tsp. Vanilla
1 C. Nuts

Mix all ingredients together and pour over cooled Chocolate Syrup. Bake at 350 for 35-40 minutes. Top with Whipped cream and serve warm.

Chocolate Malt Cake

This is a chocolate lovers MUST! A friend brought this tasty treat to scrapbook night, she found the recipe over at Family Favorite Recipes. I know why it is a favorite, it was delicious!

Chocolate Malt Cake:

2 1/4 c. flour
1 1/4 c. sugar
3/4 c. unsweetened cocoa
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 c. malted milk powder (can be found by the instant breakfasts)
1 c. vegetable oil
3 large eggs
1 c. sour cream
1 tsp. vanilla extract
Malt icing (see recipe below)
Chocolate ganache (see recipe below)
Malted milk balls (Whoppers)

Preheat oven to 350. Butter & flour 2, 9-inch baking pans (you may have a little leftover to make a cupcake or two if you want). In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil and eggs to flour mixture, beating at a medium speed with an electric mixer until smooth. Add sour cream and vanilla, beating just until combined.
Pour batter evenly into prepared pans and bake for 20 minutes. Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely on racks. Frost cakes, pour on ganache (after you pour the ganache over the cake. Place the entire cake in the refrigerator and let cool for at least an hour), and garnish with malted milk balls.

Chocolate Malt Icing:

1 1/2 c. butter, softened
3/4 c. unsweetened cocoa powder
1 1/4 c. heavy whipping cream
3/4 c. milted milk powder
7 1/2 c. powdered sugar

In a large bowl, beat butter and cocoa powder at medium speed with an electric mixer until creamy. In a small bowl, combine cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, beating at low speed to combine. Gradually beat in powdered sugar until smooth.

Chocolate Ganache:

16 oz. bittersweet (or semi-sweet) chocolate (we used chocolate chips)
2 c. heavy whipping cream

Place the chopped chocolate into a medium-sized bowl. Heat the heavy cream in a microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 30 seconds or so. Using an electric mixer, beat on low until chocolate mixture is smooth. Use as is for glazing.

Oatmeal Cake

This recipe is so gooey and delicious I'm salivating just thinking about it. The recipe is one from my next door neighbor (Caralun Anderson) growing up. You'll want to try this one out.

1 1/c C. Boiling Water
1 C. oatmeal
1 1/2 C. Brown Sugar
1/2 C. Margarine
2 Eggs
1 1/2 C. Flour
1 tsp. Soda
1 tsp. Cinnamon
1 tsp. Salt
1 tsp. Vanilla
1 tsp. Nutmeg

Pour Water over oats and let set. In a separate bowl cream sugar and margarine, then add eggs and vanilla. Add the Oat's & water to the mixture and cream all of them together. Next add the flour and spices and mix well. Bake in a greased 9x13 pan at 350 for 25-30 minutes.

Topping:
1/2 C. Margarine
1 C. Brown Sugar
1/2 C. Evaporated Milk
2 C. Coconut
1 C. Chopped Walnuts
Bring Margarine, milk and sugar to a boil, then add coconut and nuts. Spread over warm cake and broil for 1-2 minutes until it turns golden brown.

Graham Strusel Cake

This is such a yummy cake, and is super easy to make. It's a perfect dessert for any party, or brunch and also comes from my mom. Thanks mom for all of your fabulous recipes.

Topping:
2 C. Graham Cracker Crumbs
3/4 C. Melted Margarine
1 1/2 tsp. Cinnamon
3/4 C. Brown Sugar

Mix together and set aside

Cake:
1 Sour Cream White cake Mix
1 C. Water
1/3 C. Oil
3 Eggs

Place 2 C. batter in a 9x13 pan, then 2 C. graham cracker mixture, then rest of batter and top it with the rest of the Graham Cracker mixture. Bake at 350 for 45-50 minutes.

Earthquake Cake

YUMMO!
With ingredients like butter, cream cheese, german chocolate, coconut & chocolate chips how can you go wrong? You can't, this is a must try.

2/3 C. Chopped Nuts
2/3 C. Coconut
2/3 C. Chocolate Chips (an additional 1/3 cup is reserved for sprinkling on top)
1 German Chocolate Cake mix
1/4 lb Butter
8 oz Cream Cheese
1 lb Powdered Sugar

Sprinkle first 3 ingredients into a greased 9x13 cake pan. Mix cake mix according to package directions, once fully mixed pour over nuts and chocolate chips in pan. Next mix butter, cream cheese and powdered sugar together and then pour that mixture over the cake mix in the pan. Run a butter knife through the cake mix and cream cheese layers to make marbled effect Three lines length wise and four short-ways. Cook at 350 for 45-50 minutes. Remove cake and cool for 15-20 minutes garnish with remaining 1/3 c. chocolate chips.

Almond Joy Cake

Almond Joy Cake

1 pkg Chocolate cake mix

Coconut Mixture

1 Cup Evap Milk
1 cup sugar
26 large marshmallows
14 oz package coconut

Chocolate/Almond Topping

1 1/2 cups sugar
1 cube margarine
1/2 cup evap milk
12 oz package chocolate chips
6 oz package slivered almonds

Bake cake as directed in large pan (larger than 9x13 if possible)
In large saucepan heat coconut mixture until marshmallows are melted and sugar is dissoled. Pour micture oer hot cake when it comes out of the oven.

In medium sauce pan melt margarine, sugar and evaporated milk. Bring to a boil to dissolve sugar crystals, then add chocolate chips. Stir until melted then add almonds. Pour over cake mixture.

Chocolate Peacan Cake

When I saw this recipe initally I knew it would be a showstopper, and that it is. This is a very easy cake to make, but looks like it took much longer to make than it did. I've seen this recipe posted on numerous sites like taste of home, and all recipes, but I got the initial idea from the Pillsbury folks. I don't know why but I love whipped cream as icing, I always have, especially when it comes to cakes, perhaps it is because it isn't quite as sweet as traditional frosting and so you get to taste more of the cake, but once again it adds just enough to this recipe to make it delicious. Give it a try next time you are having guests over and want to impress. I also included a link to the Pioneer Woman for her tutorial on how to make Chocolate Curls, it's an easy tutorial to follow, if you want to make your own.

• 1/2 cup butter
• 1/4 cup heavy whipping cream
• 1 cup packed brown sugar
• 3/4 cup chopped pecans
• 1 (18.25 ounce) package devil's food cake mix with pudding
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs

• 1 3/4 cups heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• Pecan Halves, for garnish if desired
• Chocolate Curls, for garnish if desired
  

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). In a saucepan, combine the butter or margarine, 1/4 c whipping cream and brown sugar. Cook over low heat until the butter is just melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans. Sprinkle evenly with the chopped pecans.
2. In a large bowl, combine the cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at the highest speed. Carefully spoon the batter over the pecan mixture.
3. Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes, or until the cake springs back when lightly touched in the center. Cool 5 minutes. Remove from the pans and cool completely.
4. In a small bowl, beat the 1 3/4 cups whipping cream until soft peaks form. Blend in the confectioners' sugar and vanilla extract. Beat until stiff peaks form.
5. To assemble the cake, place one layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with the second layer. Frost with the remaining whipped cream. Garnish with Pecan halves and chocolate curls. Store in refrigerator.

Coconut Cake

This is one I could not pass up. When I ran across this recipe at Soloman Family Recipes, I knew I had to try it. If you have ever tried Coconut Cream you will know why. It is very rich and moist with the coconut cream infusing the cake, so if you don't like coconut, this is not your recipe. It kind of reminds me of one of my favorite cakes that my best friend growing up's mom use to make, if you put the crushed pineapple on it, it would be pretty close to it. I might just have to try that next time. This cake is wonderful and I hope you enjoy it.


1 Duncan Hines Coconut Supreme Cake Mix, prepared as directed on box
150z. can Cream of Coconut (found near your Margarita mixes on the drink isle)
12 oz. Cool whip or real whipped topping
Sweetened flaked coconut

Directions
Bake cake as directed in a 9x13 pan. While the cake is still hot, poke holes in it and pour cream of coconut over cake. Let Cool completely. Spread on whipped topping and sprinkle with flaked coconut. Refrigerate for several hours or overnight.

To add another dimension, try adding crushed pineapple to the top of the cake, and then spreading the whipped cream on and topping with the coconut, it makes for a tropical delight!

Pumpkin Torte

Though this might look intimidating, I promise it's super easy, and will earn you rave reviews at your holiday party's this year. It is beautiful to look at, and the flavors are so subtle yet melt in your mouth. Definitely a keeper!

1 package (18-1/4 ounces) yellow cake mix
1 can (15 ounces) solid-pack pumpkin, divided
1/2 cup milk
4 eggs
1/3 cup canola oil
1-1/2 teaspoons pumpkin pie spice, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed
1/4 cup caramel ice cream topping
1/3 cup chopped pecans, toasted

In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, eggs and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners' sugar, and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator.

Pumpkin Bars

Thank you Paula Dean for these decadent Pumpkin Bars/cake. This is seriously a to die for cake recipe, it bakes up much more like a dense and moist cake then it does like a bar, but she calls them bars, so I will as well. These are very simple to make, and trust me you won't want to take them to a party because you will be keeping them all to yourself! The cream cheese frosting is the finishing touch, so don't forget it.

Bars:

• 4 eggs
• 1 & 2/3 cups granulated sugar
• 1 cup vegetable oil
• 15-ounce can pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
  
• 1 teaspoon salt
• 1 teaspoon baking soda

Icing:

• 8-ounce package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Too Much Chocolate Cake

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.

Glaze

• 3/4 cup semisweet chocolate chips
• 3 tablespoons butter
• 1 tablespoon light corn syrup
• 1/4 teaspoon vanilla extract

Directions

1. In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
2. Spread warm glaze over top of cake, letting it drizzle down the sides.

Cranberry Upside Down Cake

I am sure many of you still have cranberries left in your fridge or freezer like I do, and this recipe is great for using up those cranberries and enjoying them year round, instead of just at Christmas time. This is so rich and tart with the extra dimension from the currant jelly! Definitely a keeper!

• 3 tablespoons softened unsalted butter, plus 6 tablespoons (3/4 stick)
• 1/2 cup sugar, plus 1/2 cup
• 1 pound cranberries, rinsed, picked over, and patted dry
• 1 large egg
• 1 teaspoon vanilla
• 1 teaspoon minced orange rind
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons double acting baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
  
• 1/3 cup red currant jelly
• Sweetened whipped cream, as accompaniment, if desired

Preheat the oven to 350 degrees F.

Butter the bottom and sides of a 9-inch cake pan with 3 tablespoons butter, sprinkle 1/2 cup of the sugar evenly over the bottom, and arrange the cranberries in the pan.

In a bowl with the mixer cream together the remaining 6 tablespoons butter and 1/2 cup sugar. Add the egg, vanilla, and orange rind and beat the mixture until well combined.

Into another bowl sift together the flour, baking powder, and salt. Stir the dry ingredients into the butter mixture, 1/2 cup at a time, alternately with the milk until it is combined. Pour the batter over the cranberries and smooth the top. Bake the cake on a baking sheet in the middle of the oven for 30 to 45 minutes, or until an inserted toothpick comes out clean.

Transfer the cake to a rack and let it cool in the pan for 20 minutes. Run a thin knife around the inside of the pan and invert the cake stand.

In a small saucepan melt the currant jelly over low heat, stirring, and brush it over the cake. Serve the cake warm or at room temperature with the whipped cream, if desired.

Pecan Coffee Cake

This is a great Christmas Brunch cake, or one to make just about any day! The flavors are wonderful, and I hope that you enjoy it!

2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract

1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

Red Velvet Cupcakes

Stole this from Kirsten's blog and these are sure to please! YUMM-O

Red Velvet Cupcakes

* 2 cups all-purpose flour
* 1 1/4 teaspoons baking soda
* 1 1/4 teaspoons salt
* 1 1/4 teaspoons unsweetened cocoa powder
* 1 1/2 cups vegetable oil
* 1 3/4 cups granulated sugar
* 1 1/4 cups buttermilk
* 3 eggs

2 tablespoons plus 2 teaspoons red food coloring

* 1 1/4 teaspoons vinegar (white or apple cider can both work)
* 1 1/4 teaspoons vanilla extract
* 1/8 cup water

For the cream cheese frosting:

* 1 pkg. cream cheese, room temperature
* 1 stick butter, room temperature
* 3 cups powdered sugar, sifted
* 1 tablespoon vanilla extract

For the cupcakes:

Preheat oven 350 degrees F.

Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.

mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Bake in lined cupcake pan at 350 for 20 min.

cream cheese frosting:

Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.

Layered Pumpkin Cake

I can't take credit for this one, but when I got it in an e-mail from Kraft today I had to try it out, and let me tell you it was divine, I would totally recommend this as your new comfort food/pumpkin favorite, and it can be a show stopper when decorated nicely like below, mine wasn't quite as lovely, but oh so tasty!

1 pkg. (2-layer size) yellow cake mix

1 can (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup oil

4 eggs

1-1/2 tsp. pumpkin pie spice, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup powdered sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4 cup caramel ice cream topping

1/4 cup PLANTERS Chopped Pecans

HEAT oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP.

CUT each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.

Coconut-Pineapple Cream Cake

My family would always make this cake for our Polynesian luaus. It's a great summer dessert because it is pretty light on the palate and easy to make.

1 pkg. vanilla cake mix
1 pkg. (8 oz.) cream cheese, softened
1 c. milk
1 pkg. (3 3/4 oz.) instant vanilla pudding
1 can (20 oz.) crushed pineapple, drained
1 (12 oz.) cool whip
1 c. shredded coconut

Preheat oven to 350. Grease and flour a jelly roll pan. Prepare cake mix as directed on the pkg. Pour into pan and bake for 15-20 min. Cool completely.
Mix cream cheese, milk, and pudding until thick. Spread over cake. Spread pineapple over pudding mixture then cover with cool whip. Sprinkle with coconut. Chill before serving.

(You can add/switch different fruits. I like to put bananas on top or below of the pineapple layer. I've tried using canned peaches (cut into thinner slices) instead of pineapple with no coconut, strawberries and bananas, stawberries and peaches... the options are endless and they all taste great.)