| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cakes | 10 | Servings | |
INGREDIENTS
| 1 | Yellow cake mix | |
| 20 | oz | Crushed pineapple in juice |
| 3/4 | c | Sugar |
| 1 | c | Heavy or whipping cream |
| 1/4 | c | Powdered sugar |
| 1 | t | Vanilla |
| 3/4 | c | Flaked coconut |
| 2 | Instant vanilla pudding mix | |
| 3 | c | Milk |
INSTRUCTIONS
Bake cake mix in a 13x9" pan according to package directions. In medium saucepan, combine pineapple with it's 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 a fork at 1" intervals. Pour on pineapple mixture and spread evenly over cake. cool completely. In a medium bowl, combine pudding mix with milk; Blend until thick. Spread over cake. In a medium bowl, beat cream until soft peaks form. Add powdered sugar and vanilla; continue beating until stiff. Spread over cake. Refrigerate 24 hours. Before serving, sprinkle with coconut. MM: Patti - VDRJ67A. Posted to Bakery-Shoppe Digest V1 #230 by novmom@juno.com (Angela Gilliland) on Sep 10, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 260
Calories From Fat: 105
Total Fat: 12.1g
Cholesterol: 38.5mg
Sodium: 62.4mg
Potassium: 213.5mg
Carbohydrates: 36.4g
Fiber: 1.1g
Sugar: 34.3g
Protein: 3.3g