1 pk Yellow cake mix
20 oz Crushed pineapple in juice
3/4 c Sugar
1 c Heavy or whipping cream
1/4 c Powdered sugar
1 ts Vanilla
3/4 c Flaked coconut
2 sm Instant vanilla pudding mix
3 c Milk
Bake cake mix in a 13×9″ pan according to package directions. In medium
saucepan, combine pineapple with it’s juice and sugar; cook over medium
heat, stirring occasionally, until thick and syrupy, about 20 minutes. When
cake is done, remove from oven and pierce top with a fork at 1″ intervals.
Pour on pineapple mixture and spread evenly over cake. cool completely. In
a medium bowl, combine pudding mix with milk; Blend until thick. Spread
over cake. In a medium bowl, beat cream until soft peaks form. Add powdered
sugar and vanilla; continue beating until stiff. Spread over cake.
Refrigerate 24 hours. Before serving, sprinkle with coconut.
MM: Patti – VDRJ67A.
Yields
10 Servings