Cheryl's Decadent Pineapple, Pudding, Coconut Cake

"This cake is a big hit at Potlucks!"
 
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photo by senseicheryl photo by senseicheryl
photo by senseicheryl
photo by senseicheryl photo by senseicheryl
Ready In:
52mins
Ingredients:
10
Yields:
1 9 x 13 inch pan
Serves:
24
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ingredients

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directions

  • Preheat the oven to 350 degrees.
  • Prepare at 13 x 9 x 2 inch baking dish with baking spray.
  • Prepare the cake mix as directed on the box.
  • Pour into the prepared baking dish and bake for approximately 32 minutes, or until a toothpick inserted comes out clean.
  • Meanwhile, pour the pineapple along with its juice into a saucepan along with the 1 cup of sugar. Bring this mixture to a boil over medium heat while stirring constantly. Remove from heat and allow it to slightly cool.
  • When the cake is done, remove it from the oven and pierce holes into the cake using the prongs of a fork. Pour the pineapple mixture over the hot cake and set it aside.
  • Prepare the instant pudding according to the package directions. Spread the pudding over the cake/pineapple and refrigerate until it is thoroughly chilled.
  • Whip the heavy whipping cream with the 1/2 cup sugar until it is stiff. Cover the top of the cake with the whipped cream.
  • Sprinkle the coconut on top.
  • Share with others and enjoy!

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