1 pkg yellow cake mix
3/4 cup sugar
20 oz pineapple, canned, crushed
7 oz instant vanilla pudding mix
3 cups milk
1 cup whipping cream
1/4 cup confectioner’s sugar
1 tsp vanilla
3/4 cup flaked coconut
Bake yellow cake according to the package instructions.
In a medium saucepan, combine sugar with the crushed pineapple and its juice.
Cook over medium heat, stirring occasionally until thick and syrupy, for about 20 minutes.
When the cake is done, remove from oven and pierce with a fork at one-inch intervals.
Pour pineapple mixture and spread evenly over cake. Cool completely.
In a medium-sized bowl, combine pudding mix with milk and blend until thick. Spread over cake and chill.
In another medium-sized bowl, beat cream until soft peaks form. Add confectioner’s sugar and vanilla. Beat until soft and spread over cake.
Refrigerate the cake for 24 hours. Sprinkle with coconut flakes and serve.
Sugar: 85g
:
Calcium: 273mg
Calories: 674kcal
Carbohydrates: 117g
Cholesterol: 50mg
Fat: 21g
Fiber: 3g
Iron: 2mg
Potassium: 310mg
Protein: 7g
Saturated Fat: 14g
Sodium: 683mg
Vitamin A: 621IU
Vitamin C: 7mg
