Drain pineapple and save liquid for cake. Mix cake according to directions using juice instead of water, bake and cool. Mix pudding with milk. When thick, beat in Cool Whip and softened cream cheese. Spread on cool cake. Cover with pineapple and top with coconut. Keep refrigerated. Delicious.
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Beat sugar, Crisco, eggs and salt well. Dissolve soda in sour milk and add to mixture. Add flour. Dissolve cocoa in warm water and add this last. Bake in 350 degree oven for 45 minutes.
Mix all together, except cherry pie filling. Spread 2/3 of mixture in a greased sheet cake pan (12×18-inch).Blob cherry pie filling over mixture. Blob rest of mixture over top. Bake 350 degrees for 15 minutes. Reduce heat to 325 degrees and bake 30 minutes more. Make a glaze of powder sugar and drizzle over top.
BOTTOM LAYER: Mix flour, sugar and margarine together and press into 9×13-inch pan. Bake 15 minutes at 350 degrees. Cool. SECOND LAYER: Beat cream cheese, powdered sugar and Cool Whip and spread over crust. THIRD LAYER: Beat pudding, milk and vanilla and spread over second layer. FOURTH LAYER: Spread rest of Cool Whip and spread Heath toffee bits or nuts on top. Vary recipe with chocolate pudding and shaved chocolate topping or butterscotch pudding and butter brickle bits topping.