I had a box mix in the Cupboard just screaming to be used. I came up with this cake from ingredients I had on hand. The cake is very moist and delicious,with a Cream Cheese Pudding Cream Frosting. Enjoy
1Preheat oven to 350 degrees. Grease and flour a Bundt pan, 2-round 9" cake pans, or a 13x9" pan etc.
2Drain pineapple well by straining through a colander. Catch juice into a bowl to use. Push down on pineapple to get some of the moisture out.
3In a large bowl. Mix cake mix,eggs,butter, milk and pineapple juice. Beat well.
Stir in orange zest, coconut, nuts, pineapple , and coat frozen blueberries with flour before folding into cake batter.
4Put in a pan and bake for 30-40 minutes. Depending on oven. Test cake by inserting a pick in cake. Pick should come out clean. Cool cake, and invert onto platter.
5Frost cake - Mix the softened cream cheese in a large bowl. Whip it until smooth.
6In another bowl mix the pudding and milk on medium speed. Put aside to set.
7Add the cool whip to the cream cheese, add the vanilla and beat until incorporated. Add the pudding you mixed into cream mixture, and beat. Frost cake and sprinkle coconut and chopped walnuts on top and sides.