Ingredients:
1 (18.25 oz) box yellow cake mix, plus ingredients to prepare (what it says you need on the box)
1 (20 oz) can crushed pineapple
1 cups sugar
1 (3.4 oz) box French vanilla pudding, plus ingredients to prepare
1 1/2 cups heavy whipping cream (liquid)
1/3 cup confectioners sugar
1 cup flaked, sweetened toasted coconut
Directions:
Preheat oven to 350 degrees.
Prepare yellow cake mix as directed, using a greased 9 x 13 x 2 inch pan and bake for 30 to 35 minutes. While cake is baking combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.
Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.
Prepare pudding according to package directions. Spread pudding over cake and refrigerate until throughly chilled. Whip heavy cream and confectioners sugar in the bowl of an electric mixer fitted with the whisk attachment, until stiff. Cover top of cake with the sweetened whipped cream and sprinkle on the toasted coconut.
Ooh this sounds so yummy, I think I am going to have to try it!
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