Yield: 16 Servings
|1||Box yellow or white cake mix|
|1 cup||Crushed pineapple; undrained|
|1 pack||(3-oz) instant vanilla pudding|
|8 ounces||Cool whip; thawed|
|1 cup||Pecans; toasted and chopped|
Bake cake according to directions is a 9x13 pan. In a saucepan over medium heat, combine pineapple with juice, sugar, pudding, and coconut. Simmer 5 minutes. Using a wooden spoon handle, poke holes in warm cake. Slowly pour pineapple mixture over cake and spread evenly. Cool. Spread whipped topping evenly over cake and sprinkle with nuts. Chill at least 2 hours before serving.
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