Coconut-Pecan Pudding Cake

Ingredients

• 4  eggs 
• 1.3 cups baker's angel flake coconut 
• 3.4 oz jell-o vanilla flavor pudding instant
• 0.3 cup oil 
• 1 cup planters pecans chopped
• 1.3 cups water 
• 1 pkg duncan hines classic decadent cake mix white (2-layer size)

Equipment

• bowl
• oven
• blender
• toothpicks

Directions

1. Heat oven to 350F.
2. Grease and flour three 9-inch round pans. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with mixer until blended. Stir in coconut and nuts.
3. Pour into prepared pans.
4. Bake 35 min. or until toothpick inserted in centers comes out clean. (Do not underbake.) Cool 15 min.
5. Remove from pans to wire racks; cool completely. Fill and frost as desired. (Nutrition information is for unfrosted cake.)