I use more fresh ingredients for this cake than canned. Living in French Polynesia it can be a problem to find canned pineapple but it is abundant fresh and we prefer it. This cake is just so great. Enjoy!
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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1420g)|
|Recipe Makes: 1|
|Calories from Fat: 1351 (43%)|
|Amt Per Serving||% DV|
|Total Fat 150.1g||200 %|
|Saturated Fat 78g||390 %|
|Monounsaturated Fat 49.8g|
|Polyunsanturated Fat 15.5g|
|Cholesterol 340.7mg||105 %|
|Sodium 2492.1mg||86 %|
|Potassium 1617.2mg||43 %|
|Total Carbohydrate 450.4g||132 %|
|Dietary Fiber 16g||64 %|
|Sugars, other 434.4g|
|Protein 20.3g||29 %|
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Calories per serving: 3141
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