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1 cake
suggest servings
| 1 | package | cake mix, yellow | |
| 20 | ounces | pineapple | crushed, in juice |
| 3/4 | cup | sugar | |
| 1 | cup | heavy whipping cream | |
| 1/4 | cup | powdered sugar | |
| 1 | teaspoon | vanilla extract | |
| 3/4 | cup | coconut | flaked |
| 2 | small packages | instant pudding mix, vanilla | |
| 3 | cups | milk |
Bake cake mix in a 13 x 9 inch pan according to package directions.
In medium saucepan, combine pineapple with it's juice and sugar; cook over medium heat, stirring occasionally, until thick and syrupy, about 20 minutes.
When cake is done, remove from oven and pierce top with a fork at 1 inch intervals.
Pour on pineapple mixture and spread evenly over cake.
Cool completely.
In a medium bowl, combine pudding mix with milk; Blend until thick.
Spread over cake.
In a medium bowl, beat cream until soft peaks form.
Add powdered sugar and vanilla; continue beating until stiff.
Spread over cake.
Refrigerate 24 hours.
Before serving, sprinkle with coconut.
| % Daily Value* | |
| Total Fat 44.0g | 68% |
| Saturated Fat 21.0g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 961mg | 40% |
| Total Carbohydrate 171.0g | 57% |
| Dietary Fiber 4.0g | 15% |
| Sugars 120.0g | |
| Protein 14.0g | 28% |
| Vitamin A | 26% | Vitamin C | 59% | |
| Calcium | 44% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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