Better Than Anything Cake

• 1 (18 1/4 oz.) yellow cake mix
• 1 (20 oz.) can crushed pineapple in own juice
• 3/4 c. sugar
• 2 (3 1/2 oz.) pkg. instant vanilla or coconut pudding mix
• 3 c. milk
• 1 c. Cool Whip
• 1/4 c. confectioners sugar
• 1 tsp. vanilla
• 3/4 c. flaked coconut, toasted (optional)

1. In 13 x 9-inch pan bake cake according to package directions. Meanwhile in saucepan combine pineapple with juice and sugar; cook over medium heat, stirring occasionally until thick and syrupy, about 20 minutes.
2. When cake is done, remove from oven and pierce top with a fork at 1 inch intervals.
3. Pour in pineapple mixture and spread over cake; cool completely.
4. In medium bowl combine pudding mix with milk; blend until thick.
5. Spread over cake.
6. In medium bowl beat Cool Whip until soft peaks form.
7. Add confectioners sugar and vanilla; continue beating until stiff. Spread over pudding.
8. Refrigerate 24 hours before serving; sprinkle with coconut if desired.

yellow cake, pineapple, sugar, instant vanilla, milk, confectioners sugar, vanilla, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=609193 (may not work)