Daffodil Cake (Lemon Cake Supreme)

This recipe came from my grandma. At some point, I got into the habit of making it each spring to celebrate the first blooming daffodils - something worth celebrating, to my mind, after long snowy winters. And this light, creamy, lemony, slightly tropical concoction always seemed the perfect harbinger of spring.

• Ready In: 42 mins
• Serves: 12

Ingredients

• 18  ounces  lemon cake mix, made according to package directions with
• 1 1⁄3 cups water, as per cake mix directions
• 1⁄3 cup  vegetable oil, as per cake mix directions
• 3  eggs, as per cake mix directions
• 1 (20 ounce) can  crushed pineapple in juice
• 1 (3 1/2ounce) package instant lemon pudding
• 1 1⁄2 cups milk
• 1 (8 ounce) container Cool Whip Topping
•  shredded coconut (optional)

Directions

1. Bake a Lemon Cake mix (Betty Crocker) according to package directions. Use a greased and floured 9x13 inch pan.
2. Ten minutes after removing from the oven, poke holes all over the cake with the handle of a wooden spoon.
3. Pour crushed pineapple with juice over the cake in the pan.
4. Fold 1 package lemon instant pudding into 1 1/2 cups milk.
5. Fold this into 1 small carton Cool Whip.
6. Spread over cake.
7. Top with coconut! (optional).