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Categories:Viewed: 68 - Published at: 2 years ago
Ingredients
- 1 yellow cake mix
- 1 large can crushed pineapple
- 1 (6 oz.) pkg. instant vanilla pudding
- 1 small carton Cool Whip
- 1 small pkg. coconut
Method
- Bake cake mix according to package directions in 9 x 13-inch pan.
- Let cool and poke holes in top, then pour crushed pineapple over top including juice.
- Prepare pudding according to package directions.
- Spread over pineapple.
- Let stand in refrigerator for 1 hour.
- Spread Cool Whip on top of pudding.
- Sprinkle coconut over Cool Whip.
- May be topped with maraschino cherries.
- Cover and refrigerate for 8 hours.
- Keep refrigerated.
