Remember That Really Good Cake From The 70's
Created by ForeverMama on June 10, 2020
- Servings: 16-20
- Prep Time: 25m
- Cook Time: 45m
- Recipe #35086
Ingredients
- 1 box (18.25 ounce) yellow cake mix (plus ingredients to prepare, Duncan Hines brand, preferred)
- 1 can (20 ounce) crushed pineapple
- 1 1/3 cups sugar
- 1 box (3.4-ounce) French vanilla pudding mix (plus ingredients to prepare)
- 1 1/2 cups heavy whipping cream
- 1 cup sweetened flaked coconut (toasted)
How to Make
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Step 1: Preheat oven to 350 degrees F.
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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.
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Step 3: Remove cake from oven and using a fork, pierce holes into the cake. Pour pineapple mixture over hot cake and set aside.
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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.