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1 box yellow cake mix
2 large eggs
1 - (20 oz.) can crushed pineapple (Do not drain)
1 - (8 oz.) cream cheese - softened
1 box Vanilla Instant pudding
1 1/4 c. milk
1 large Cool Whip
Chopped pecans

Add eggs to cake mix, then mix and bake in a 13 x 9 inch pan
according to package directions. When cake comes out of oven,
punch holes in cake. Spread pineapple and juice over cake. Cool
completely. When cake is cold, mix pudding with milk; blend with
cream cheese until smooth, spread over cake, then cool whip on top
of pudding. Sprinkle with coconut, cherries and nuts.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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