Better Than S-- Cake

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

1. In 13 x 9-inch pan, bake cake according to package directions. Meanwhile, in medium saucepan, combine pineapple with its 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 on pineapple mixture and spread evenly over cake.
4. Cool completely. In medium bowl, combine pudding mix with milk; blend until thick. Spread over cake.
5. In medium bowl, beat cream until stiff peaks form.
6. Add confectioners sugar and vanilla; continue beating until stiff.
7. Spread over cake.
8. Refrigerate 24 hours.
9. Before serving, sprinkle with toasted coconut.
10. Makes 16 servings.
11. Prep time:
12. 20 minutes, plus standing.
13. Baking time:
14. 35 minutes.

yellow cake, pineapple, sugar, instant vanilla pudding mix, milk, heavy, confectioners sugar, vanilla extract, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=466265 (may not work)