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HEAT oven to 350ºF.
DRAIN pineapple, reserving 1 cup juice. Prepare cake batter as directed on package, substituting reserved juice for 1 cup of the water. Pour into greased 15x10x1-inch pan.
BAKE 15 to 18 min. or until toothpick inserted in center comes out clean. Cool completely.
BEAT pudding mix and milk with whisk 2 min. Stir in pineapple. Spread over cake; cover with COOL WHIP. Top with coconut and nuts. Keep refrigerated.