Pistachio Pineapple Coconut Cake – Arkansas Living Magazine

Ingredients

• 1 (15.25-ounce) box yellow cake mix
• 1 (3.4-ounce) box instant pistachio pudding mix
• 1 (20-ounce) can crushed pineapple, undrained
• 3 large eggs
• 1/2 cup plus 1 tablespoon canola oil
• 1/2 cup shredded, sweetened coconut
• 1/2 cup pecans, chopped
• 8 ounces whipped cream cheese, at room temperature
• 1 (7-ounce) jar marshmallow fluff
• 1 teaspoon vanilla extract