2dogsmom
Cook
this comes from paula deen's show; i have not tried it yet, but it looked delicious!
1 (18.25 oz) box yellow cake mix, plus ingredients to prepare
1 (20 oz) can crushed pineapple
1 1/3 cups sugar
1 (3.4 oz) box french vanilla pudding, plus ingredients to prepare
1 1/2 cups heavy cream
1 cup flaked, sweetened toasted coconut
preheat oven to 350.
prepare cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30-35 minutes. while cake is baking, combine the pineapple and 1 cup of the sugar in a saucepan, and bring to a boil over medium heat stirring constantly. remove from heat and allow to cool slightly.
remove cake from oven and using a fork, pierce holes into cake. pour pineapple mixture over hot cake and set aside.
prepare pudding according to package. spread pudding over cake and refridgerate until thoroughly chilled. whip heavy cream and remaining sugar until stiff. cover top of cake with whipped cream and sprinkle toasted coconut on top.
1 (18.25 oz) box yellow cake mix, plus ingredients to prepare
1 (20 oz) can crushed pineapple
1 1/3 cups sugar
1 (3.4 oz) box french vanilla pudding, plus ingredients to prepare
1 1/2 cups heavy cream
1 cup flaked, sweetened toasted coconut
preheat oven to 350.
prepare cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30-35 minutes. while cake is baking, combine the pineapple and 1 cup of the sugar in a saucepan, and bring to a boil over medium heat stirring constantly. remove from heat and allow to cool slightly.
remove cake from oven and using a fork, pierce holes into cake. pour pineapple mixture over hot cake and set aside.
prepare pudding according to package. spread pudding over cake and refridgerate until thoroughly chilled. whip heavy cream and remaining sugar until stiff. cover top of cake with whipped cream and sprinkle toasted coconut on top.