Carol'S Favorite Cake

• 9 x 13-inch yellow cake
• 20 oz. can crushed pineapple in juice
• 1 c. sugar
• 1 (3 oz.) pkg. vanilla pudding and pie filling mix (not instant)
• 1 tsp. vanilla
• 8 oz. tub frozen whipped topping, thawed
• 3 oz. can flaked coconut

1. Use a yellow cake mix and bake as directed.
2. While cake bakes, in a saucepan over medium-high heat, mix pineapple with juice and sugar.
3. Stir until sugar dissolves completely and mixture reaches a boil.
4. As soon as cake is done, remove from oven and punch holes all over (use a toothpick so holes will go through cake).
5. Spoon hot pineapple mixture over cake.
6. Cook pudding according to directions.
7. Remove from heat.
8. Cool until lukewarm and stir in vanilla.
9. Pour over cake and refrigerate overnight.
10. Just before serving, spread with Cool Whip and garnish with coconut.

cake, pineapple, sugar, vanilla pudding, vanilla, frozen whipped topping, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=385460 (may not work)