Cheryl's Decadent Pineapple, Pudding, Coconut Cake

Total Time: 52 mins Preparation Time: 20 mins Cook Time: 32 mins

Ingredients

• 1 (18 1/4 ounce) box yellow cake mix, pillsbury moist supreme classic
• 1/3 cup vegetable oil
• 3 eggs, room temperature
• 1 (20 ounce) can crushed pineapple in juice
• 1 cup granulated sugar
• 1 (3 1/2 ounce) box french vanilla instant pudding
• 2 cups nonfat milk, cold
• 2 cups heavy whipping cream
• 1/2 cup granulated sugar
• 1 cup sweetened flaked coconut, toasted if you would like

Recipe

• 1 preheat the oven to 350 degrees.
• 2 prepare at 13 x 9 x 2 inch baking dish with baking spray.
• 3 prepare the cake mix as directed on the box.
• 4 pour into the prepared baking dish and bake for approximately 32 minutes, or until a toothpick inserted comes out clean.
• 5 meanwhile, pour the pineapple along with its juice into a saucepan along with the 1 cup of sugar. bring this mixture to a boil over medium heat while stirring constantly. remove from heat and allow it to slightly cool.
• 6 when the cake is done, remove it from the oven and pierce holes into the cake using the prongs of a fork. pour the pineapple mixture over the hot cake and set it aside.
• 7 prepare the instant pudding according to the package directions. spread the pudding over the cake/pineapple and refrigerate until it is thoroughly chilled.
• 8 whip the heavy whipping cream with the 1/2 cup sugar until it is stiff. cover the top of the cake with the whipped cream.
• 9 sprinkle the coconut on top.
• 10 share with others and enjoy!