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1 pk Yellow cake mix
1 c Sugar
1 cn Crushed pineapple
1 pk Instant vanilla pudding
1 c Sour cream
1 pk Cool Whip
Coconut and chopped nuts opt
Prepare cake mix according to package directions, bake in 13×9 inch pan.
Combine undrained pineapple and sugar and heat until mixture comes to a
boil. Boil about 2 minutes. When cake is done, remove from oven and
puncture all over with fork. Pour pineapple over hot cake. Let cake cool.
Mix pudding according to package directions, then fold in sour cream.
Spread over cake. Top with Cool Whip and sprinkle with coconuts and nuts,
if desired. Refrigerate.
Yields
10 Servings
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