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Ingredients
- 18-1/4 ounce yellow cake mix
- 20 oz. crushed pineapple
- 3/4 cup sugar
- 2 small packages instant vanilla pudding
- 3 cups milk
- 1 cup heavy or whipping cream
- 1/4 cup confectioners sugar
- 1 teaspoon vanilla extract
Preparation
Step 1
Bake cake in a 13 x 9" pan. Meanwhile, in saucepan, combine pineapple with its juice and sugar, cook over medium heat, stirring occasionally, until thick and syrupy, about 20 minutes. When cake is done, remove from oven and pierce top with fork a 1" intervals. Pour pineapple mixture on cake and spread evenly. Cool completely. In medium bowl, combine pudding mix with milk, blend until thick. Spread over cooked cake. In medium bowl, beat cream until soft peaks form. Add confectioners sugar an vanilla, continue beating until stiff. Spread over cake. refrigerate for 24 hours.