that I could use a cream cheese icing on for my brother's birthday.

sounds wonderful! I would use a good mix, replace the liquid with pinapple juice and add the chunks!

Mexican Wedding Cake is delicious and has no shortening, so it's probably a better idea than a greasy cake. The cream cheese has enough.
http://www.food.com/recipeprint.do?rid=126974

The Mexican wedding cake sounds really good!

Thank you for the recipe!

Not sure this will work for you but it is gooooooooood.

Hawaiian Sunset Cake

1 pkg.white or orange cake mix
1 pkg. instant vanilla pudding
1 pkg. orange gelatin
1 1/2 C milk
1/2 C veg oil

Filling:

1 can (20 oz) crushed pineapple, drained
2 C sugar
1 pkg.(10 oz) flaked coconut
1 C (8 oz) sour cream
1 carton (8 oz) frozen whipped toppting, thawed
Toasted coconut, optional

In a large mixing bowl, combine the first 6 ingedients: mix well. Pour into three greased & floured 9" round baking pans.Bake at 350 for 25-30 min. or until toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pans to wire racks to cool completely.

In a bowl, combine the pineapple, sugar, coconut & sour cream. Remove 1 cup to another bowl; set aside.
place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. Fold whipped topping into the reserved pineapple mixture. Spread over top & sides of cake. Sprinkle with toasted coconut if desired. Refrigerate. 12-16 servings

If this doesn't work for you try it another time. Enjoy!!!

Not sure this will work for you but it is gooooooooood.

Hawaiian Sunset Cake

1 pkg.white or orange cake mix
1 pkg. instant vanilla pudding
1 pkg. orange gelatin
1 1/2 C milk
1/2 C veg oil

Filling:

1 can (20 oz) crushed pineapple, drained
2 C sugar
1 pkg.(10 oz) flaked coconut
1 C (8 oz) sour cream
1 carton (8 oz) frozen whipped toppting, thawed
Toasted coconut, optional

In a large mixing bowl, combine the first 6 ingedients: mix well. Pour into three greased & floured 9" round baking pans.Bake at 350 for 25-30 min. or until toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pans to wire racks to cool completely.

In a bowl, combine the pineapple, sugar, coconut & sour cream. Remove 1 cup to another bowl; set aside.
place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. Fold whipped topping into the reserved pineapple mixture. Spread over top & sides of cake. Sprinkle with toasted coconut if desired. Refrigerate. 12-16 servings

If this doesn't work for you try it another time. Enjoy!!!

Gramma, that sounds so good. Like Summer!

The directions say to combine the first 6 ingredients, but only 5 are listed, is something missing...?

Thanks for all the help...is looking good. Will have several to try.

Out of this world cake!
1(2-layer)package yellow cake mix
1(20oz)can crushed pineapple
3 cups milk
1(6oz)large package vanilla instant pudding mix
1 teaspoon vanilla
8 oz cream cheese, softened
12 oz frozen whipped topping thawed
1 cup shredded coconut, if desired
1 cup chopped pecans or walnuts
Prepare and bake the cake mix using the package directions for a 9x13 pan. Pierce the top of the cake with a fork. Pour the undrained pineapple over the baked layer. Mix the milk with the pudding mix and vanilla in a medium mixing bowl. Beat the cream cheese in a medium mixer bowl at high speed until light and fluffy. Add the pudding mixture, beating until smooth. Spread over the prepared layers. Top with the whipped topping. Sprinkle with the coconut and pecans. Chill, covered for several hours. Yield 15 servings.
Per Serving: Calories 463; Fat 24g; Sodium 460mg; Dietary Fiber 2g

Sorry, did forget the 4 eggs!!

Sounds good