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1 Box yellow cake mix
1 cn (large) crushed pineapple
-with juice
1 c Sugar
2 pk (small) instant vanilla
-pudding mix
1 pk Frozen coconut (optional)
1 ct (large) cool whip or
-equivalent
Bake cake as directed on box in greased and floured 9 x 13 inch pan. Heat
pineapple and sugar until sugar is dissolved. Punch holes in cake while
still hot and pour pineapple-sugar mixture over cake. Refrigerate until
cool. Mix pudding as directed on package and spread over cake. If using
coconut, sprinkle some on cake at this point. Mix rest of coconut with Cool
Whip and spread on cake. Cake must be kept refrigerated.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
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