Recipe 1394 - Pineapple Coconut Pudding Cake
Recipe 1394 - Pineapple Coconut Pudding Cake
(by Kim [Knecht] Bickel - friend)
1 box Duncan Hines yellow cake mix
extra eggs if necessary
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 - 4.6oz. box Jell-O vanilla pudding (NOT instant)
2 cups milk
1 cup Baker's angelflake coconut
1 - 8oz. Cool Whip (thawed)
In a mixer prepare cake mix according to box directions BUT use 3
eggs no matter what box directions say (some call for 1 or 2 eggs, but
you must use 3). Pour batter into a greased 9 x 13 glass baking dish.
Bake it according to box directions--test with a toothpick for doneness.
As soon as cake is removed from oven use a fork and poke holes all
over the top and through the cake. Pour the whole can of crushed
pineapple and its juice evenly over the top of the cake. Let the cake
cool to room temperature. Prepare the vanilla pudding mix according
to box directions BUT only use 2 cups of milk (no matter what box
directions say). Cool pudding to room temperature, then spread it
evenly over the pineapple layer of the cake. Spread the Cool Whip
evenly over the pudding layer. Sprinkle the coconut evenly over the
top of the Cool Whip layer. Refrigerate overnight.
Continue to:
Other Recipes:
- 1273 - Molasses Spice Cookies
- 1480 - Ham and Broccoli Pie
- 1357 - Scratch Strawberry Shortcake
- 1465 - Chocolate Cracker Toffee Bark
- 1327 - Squash Casserole
- 1409 - Sherbet Salad
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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