Ingredients Jump to Instructions ↓

  1. 1 pack Yellow cake mix

  2. 20 ounces Crushed pineapple in juice

  3. cup Sugar

  4. 1 cup Heavy or whipping cream

  5. cup Powdered sugar

  6. 1 teaspoon Vanilla

  7. cup Flaked coconut

  8. 2 smalls Instant vanilla pudding mix

  9. 3 cups Milk

Instructions Jump to Ingredients ↑

  1. Bake cake mix in a 13x9" 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.

  2. 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.

  3. Refrigerate 24 hours. Before serving, sprinkle with coconut.

  4. MM: Patti - VDRJ67A.

  5. Posted to Bakery-Shoppe Digest V1 #230 by novmom@... (Angela Gilliland) on Sep 10, 1997


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