Remember That Really Good Cake From The 70's

Prep Time
Cook Time
1h 10m
Ready In

"Easy peasy cake from Memory Lane to put together with excellent results."

Original recipe yields 16-20 servings


  • Serving Size: 1 (106.7 g)
  • Calories 286.6
  • Total Fat - 7.7 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 15.4 mg
  • Sodium - 201.7 mg
  • Total Carbohydrate - 50.3 g
  • Dietary Fiber - 1.4 g
  • Sugars - 21.2 g
  • Protein - 2.1 g
  • Calcium - 63.6 mg
  • Iron - 0.7 mg
  • Vitamin C - 17.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While the cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.

Step 3

Remove cake from oven and using a fork, pierce holes into the cake. Pour pineapple mixture over hot cake and set aside.

Step 4

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 with whipped cream and sprinkle toasted coconut on top.

Tips & Variations

No special items needed.



Yes, I remember this cake! But had forgotten just how good (and decadent) it is! This is so easy to make and has an excellent "wow" factor. Thanks for the reminder and the trip down memory lane! Ten stars!

review by:
(7 Sep 2020)


I made this wonderful cake for my hubby and sil they loved it. My sweetie is still raving about it. It was rich, creamy, sweet and delicious. He told me to give you 10 stars. Happily made for Seaside Brasserie.

review by:
(28 Aug 2020)