This cake is Sooooooo Gooood! Even better the next day, if it lasts that long!
Ingredients:
1 box yellow cake mix
1 c. sugar
1 large can of crushed pineapple
Topping...
1 pkg. vanilla instant pudding
2 c. milk
1 9-ounce tub of Cool Whip (whipped topping)
1 large back of shredded coconut
Directions:
Bake cake as directed on the box for a 9x13 pan. Just before the cake is ready to come out of the oven, mix the sugar and pineapple in a saucepan over medium-high heat and bring to a boil. Dissolve sugar completely. As soon as the cake comes out of the oven, take a fork and poke holes all over the top of the cake. Pour sugar/pineapple mixture over hot cake and set aside to cool completely.
Meanwhile, mix the pudding with 2 cups of milk. Add shredded coconut and spread evenly on top of cooled cake. Refrigerate. Just before serving time, spread a large container of Cool Whip over the entire top of cake and keep refrigerated.
* * *