1Prepare cake mix according to package directions, using the reserved pineapple juice and water for the liquid called for in the directions. Bake at 350° F. for about 35 minutes in a greased and floured 15 x 10 x 1 inch jelly roll (I used a 9-/12 x 13 pan). Cool in pan, set aside.
In a large bowl blend together cream cheese, pudding mix and milk until smooth. Fold in drained pineapple and spread over top of cake. Cover with whipped topping and sprinkle with nuts and coconut. Refrigerate.
***You can substitute the oil in the cake mix with applesauce to make it even healthier! ***
I also substituted plain Greek yogurt for the cream cheese. The yogurt needs to have liquid drained off over night. I drained mine in a coffee filter in a measuring cup. I use chip clips to make sure it stays in place.