Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Yellow cake mix |
| 20 ounces | Crushed pineapple in juice |
| ¾ cup | Sugar |
| 1 cup | Heavy or whipping cream |
| ¼ cup | Powdered sugar |
| 1 teaspoon | Vanilla |
| ¾ cup | Flaked coconut |
| 2 smalls | Instant vanilla pudding mix |
| 3 cups | Milk |
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.
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.
Posted to Bakery-Shoppe Digest V1 #230 by novmom@... (Angela Gilliland) on Sep 10, 1997