1 (18.5 oz) package yellow cake mix...plus the ingredients to make cake (do not use the pudding in the mix type)
2/3 cup sugar
1 (20 oz.) can crushed pineapple
1 (6 oz.) package instant vanilla pudding mix
1 tub non-dairy whipped topping
flaked or shredded coconut, toasted if desired
2/3 cup sugar
1 (20 oz.) can crushed pineapple
1 (6 oz.) package instant vanilla pudding mix
1 tub non-dairy whipped topping
flaked or shredded coconut, toasted if desired
1. Spray a 9x13 inch cake pan with non-stick spray, bake the cake according to package directions.
2. Put holes into the top of the cake with a fork when cake comes out of oven and is still hot.
3. Mix pineapple and sugar in medium bowl and pour over cake.
4. Prepare pudding according to the package directions and pour over cake.
5. Chill in refrigerator until completely cooled.
6. Spread whipped topping over cooled cake and sprinkle coconut on top.
7. Keep refrigerated.
A yummy cake that is moist and flavorful. The toasted coconut adds a nice little crunch.
Source: Adapted from momswhothink.com
