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Ingredients
- 1 box yellow cake mix
- 1 large can crushed pineapple
- 1 c. sugar
- 1 (3 oz.) box instant vanilla pudding mix
- 1 medium container Cool Whip
Method
- Bake cake as directed in 9 x 13-inch pan.
- Boil pineapple and sugar 5 minutes.
- Punch holes in cake and pour over hot cake. Refrigerate until cool.
- Mix pudding, using 1 1/2 cups milk.
- Let stand until thick.
- Fold Cool Whip into pudding and spread over cooled cake.
- Top with coconut.