Update my dinner status, I'm making this tonight.
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8 chefs marked this as Try Soon
Servings: 1 Recipe
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 package yelllow cake mix
- 1 20oz can crushed pineapple with juice
- (I can't find canned here so I use fresh and cut
- 3/4 cup granulated sugar
- 5 3/10 ounces box vanilla pudding mix (Jell-O brand is best)
- 3 cups milk
- 1 cup heavy whipping cream
- 1/4 cup confectioner's sugar
- 1 teaspoon vanilla extract
- 3/4 cup flaked coconut toasted
- (I can't find this packaged at the store either so
- 1/2 cup chopped pecans optional
Preparation
Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.
While the cake is baking, combine pineapple with juice and 3/4 cup white sugar in medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally.
Pierce top of hot cake with fork at 1 inch intervals. Pour pineapple mixture over cake.
COOL COMPLETELY.
Meanwhile, make pudding according to package directions and allow to set. Spread over cooled cake.
Whip cream until slightly thickened. Add confectioner's sugar and vanilla, whip until soft peaks form. Spread over top of cake. Chill cake for several hours or until the next day. Sprinkle with Coconut and pecans just before serving. Keep refrigerated.
I think this cake is better served the next day. The flavors have a chance to meld together and it is just wonderful.
