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1 Box yellow or white cake mix
1 c Crushed pineapple; undrained
1/2 c Sugar
1 pk (3-oz) instant vanilla
-pudding
1 c Coconut
8 oz Cool whip; thawed
1 c Pecans; toasted and chopped
Bake cake according to directions is a 9×13 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.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
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