Cover bottoms of 2 (9-inch) round pans with parchment; spray with cooking spray. Drain pineapple, reserving liquid.
Prepare cake batter as directed on package, substituting reserved pineapple liquid for part of the water. Blend in 1 pkg. dry pudding mix. Add pineapple and 1 cup nuts; mix well.
Pour into prepared pans.
Bake 30 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans to wire racks; cool completely.
Meanwhile, beat remaining pudding mix and milk in large bowl with whisk 2 min. Add marshmallow creme; mix well. Stir in COOL WHIP. Refrigerate until ready to use.
Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Refrigerate 30 min.
Top with marshmallows and remaining nuts before serving.
Sprinkle with 1/2 cup BAKER'S ANGEL FLAKE Coconut before serving.
A family favorite for many years, this delicious dessert is the perfect way to celebrate your next special occasion.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 53g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.