Grease and flour 3 (9-inch) round pans. Beat cake mix, dry pudding mix, pineapple juice, eggs, oil and extract in large bowl with mixer until blended. Stir in 1/3 cup coconut and 1/4 cup nuts.
Pour into prepared pans. Bake 35 min. or until toothpick inserted in centers comes out clean. (Do not underbake.) Cool cakes in pans 10 min.; remove to wire racks. Cool completely.
Place 1 cake layer on serving plate; spread top with 1 cup COOL WHIP. Sprinkle with 1/3 cup of the remaining coconut and 1/4 cup of the remaining nuts. Repeat layers twice, ending with nuts. Arrange pineapple wedges and cherries on top.
High Altitude Directions
Heat oven to 375°F. Prepare cake batter and bake as directed in recipe, adding 2/3 cup flour and increasing the water to 1-1/2 cups.
Alternate Baking Pans
If preparing in different pans, use the following suggested baking temperatures and times: for one 10-inch tube pan, bake at 325°F for 1 hour; for two 9-inch round cake pans, bake at 350°F for 35 to 40 min.; for one 11-cup ring mold, bake at 325°F for 1 hour; for 13x9-inch pan, bake at 350°F for 50 min. Always test for doneness with a toothpick. When inserted into center of cake, the toothpick should come out clean.
Prepare using a yellow cake mix and/or chopped PLANTERS Walnuts.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 2g
* 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.