Remember That Really Good Cake From The 70's
Recipe: #35086
June 10, 2020
"Easy peasy cake from Memory Lane to put together with excellent results."
Original is 16-20 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
4 Reviews
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