Very easy to make."I'm sure it will taste just as good. I think the frozen fresh just has a little different texture to it." - RobertB
Yield: 15 Ready in 45 minutes
33 people trying soon
Pineapple/Coconut Cake Preparation
Mix the cake mix according to package instructions and add mandarin oranges. Bake at 350 degrees for 30-35 minutes. Remove from oven and punch holes in cake with a fork. Mix the pineapple juice (reserved from chunks) with the cream of coconut and pour over cake. Cool completely. Mix pudding according to package instructions and add pineapple. Spread over cake. Spread whipped topping over pudding. Sprikle with coconut. Refrigerate overnight.
I used a 9 x 13 x 2 disposable pan and it really did not hold all of this very well. It was filled a bit over the top, but it is delicious. Also, the one I made didn't make it overnight in the fridge. Actually, it didn't make it to the fridge before some was gone.
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