1 (3.4 oz) box French vanilla pudding, -ingredients
1 1/2 c heavy cream
1 c flaked, sweetened toasted coconut
Instructions
Preheat oven to 350 degrees. Prepare yellow cake mix as directed using a greased 13x9x2 pan and bake for 30-35 minutes. While cake is baking, combine the pineapple and 1 c 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 directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake w/ whipped cream and sprinkle toasted coconut on top.
Originally Submitted
11/6/2010
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