Description
Yellow cake with pineapple, vanilla pudding, and whip cream. Delicious!
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 1 (20 ounce) can crushed pineapple with juice
- ¾ cup white sugar
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 3 cups milk
- 1 cup heavy whipping cream
- ¼ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- ¾ cup flaked coconut, toasted
- ½ cup chopped pecans
Instructions
- Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.
- While the cake is baking
- combine pineapple with juice and 3/4 cup sugar in a medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy
- stirring occasionally. Pierce top of hot cake with fork at 1 inch intervals. Pour pineapple mixture over cake. Cool completely.
- Beat pudding mix with milk until smooth. Spread pudding over cooled cake.
- Whip cream until slightly thickened. Add confectioner’s sugar and vanilla
- and whip until soft peaks form. Spread over top of cake. Chill cake for 24 hours. Sprinkle with coconut and pecans just before serving. Refrigerate leftovers.
Servings: 18