ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Better Than Sex

1 box yellow cake mix, baked according to package directions
1 can (1 pound, 4 ounces) crushed pineapple
1 cup sugar
1 package (4.6 ounces) vanilla pudding, prepared according to package directions
1 cup whipping cream, whipped and sweetened
Flaked coconut

Bake cake in 13-by-9-inch pan. Bring the crushed pineapple and sugar to a boil, then let cool a little.

When baked cake has cooled, poke holes in it with a fork and pour pineapple mixture over it. Spread prepared pudding over the top. Refrigerate. Shortly before serving, cover with whipped cream sweetened to taste and sprinkle with coconut. Serves 16.

Note: Toasting the coconut first is even better.

Sunday, August 22, 1999

bottom navigation bar Terms of Use  Privacy Policy