| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Favourites, Mc |
20 |
Servings |
INGREDIENTS
| 1 |
pk |
Yellow cake mix |
| 1 |
cn |
Crushed pineapple in juice (20oz) |
| 3/4 |
c |
Sugar |
| 2 |
pk |
Instant vanilla pudding (4-serving size) |
| 3 |
c |
Milk |
| 1 |
ct |
Frozen whipped topping, thawed (8oz) |
| 3/4 |
c |
Flaked coconut |
INSTRUCTIONS
Bake cake according to boxdirections in a 9-by-13-inch pan. Meanwhile,
bring undrained pineapple to a boil with sugar and cook over medium heat,
stirring, until mixture is syrupy and thick, about 3 minutes, When cake
is down, remove from oven, poke holes in it with a fork and pour on the
pineapple mixture, Spread to cover cake. Cool cake completely. Mix the
pudding with the milk and beat until thick. Spread over cake. Mix
whipped topping with coconut and spread over cake. REfrigerate. Cake is
better made atleast 24 hours before serving. Nutritional info per
serving: 261 cal; 2g pro, 48g carb, 7g fat (25%) Source: Cook's
Corner, Miami Herald, 8/31/95 format: 8/5/96, Lisa Crawford
Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 07:59:57 -0500
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
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