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
