- 12
- 70 mins
Ingredients
- 1 Box of Yellow Cake Mix (I use the one with butter)
- 1 lg Box of Jell-O Instant Vanilla Pudding, prepared
- 1 Large Can Of Crushed Pineapple
- 1 Cup of sugar
- 1 8oz tub of cool whip
- 1/2 cup of loose coconut
Preparation
Step 1
1. Mix and bake cake as directed on box. Bake in a 9x13" pan. While cake is baking, make the instant Jello Vanilla Pudding as directed on box. Put in refrigerator untill it is need for the cake.
2. With the can of pineapple and it's syrup add the cup of sugar, and heat on the stove till the sugar is dissolved.
3. After cake is baked, poke holes across the top of the cake, about a 1/2" apart. Spoon the pineapple, with all the liquid across the top of the cake. Let the cake and the pineapple cool.
4. When cake is totaly cool, spread the mixed cold Vanilla Pudding on top of the pineapple. Mix cool-whip and and the 1/2 cup of loose coconut and use to frost the cake, use all of the frosting.
5. Cover and refrigerate for at least 24 hours.