Pina-Colada Better Than Sex Cake

We all know the chocolate version of this cake with the Skor Bars and the caramel.  This was an easy, delicious twist on that recipe.  I made it for the missionaries and they loved it.  Only thing I would change is to poke more holes to make the entire cake more moist. 


1 box yellow cake mix
1 can crushed pineapple
1 can sweetened condensed milk
1 container or frozen whipped topping or fresh whipped cream (I recommend fresh)
1/3 c. toasted coconut (optional)

Bake cake according to directions on the box in a 9x13 pan, do NOT over cook! After hot cake come out of the oven, using the end of a large mixing spoon or fork, poke holes all over cake. Pour sweetened condensed milk over the cake, and spread to make an even layer. Drain crushed pineapple slightly, then coat the cake evenly with pineapple. Place cake in the fridge for at least 3 hours or up to 12 hours. When ready to serve, evenly spread whipped cream or whipped topping over the cake,and sprinkle with toasted coconut for garnish. Store in the fridge.

Recipe and Picture Source: To Die For Recipes