| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Box cakes, Nuts, Cakes |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
Yellow or white cake mix |
| 1 |
c |
Crushed pineapple; undrained |
| 1/2 |
c |
Sugar |
| 1 |
pk |
Instant vanilla pudding |
| 1 |
c |
Coconut |
| 8 |
oz |
Cool whip; thawed |
| 1 |
c |
Pecans; toasted, chopped |
INSTRUCTIONS
Bake cake according to directions is a 9x13 pan. In a saucepan over
medium heat, combine pineapple with juice, sugar, pudding, and
coconut. Simmer 5 minutes. Using a wooden spoon handle, poke holes in
warm cake. Slowly pour pineapple mixture over cale and spread evenly.
Cool. Spread whipped topping evenly over cake and sprinkle with nuts.
Chill at least 2 hours before serving.
Posted to MM-Recipes Digest V4 #2 by Stu <stalkofs@optonline.net> on
Apr 2, 1998
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