Pineapple Cream Cake Recipe


19 ounce (540 gram) can crushed pineapple, in own juice, undrained
2 (102 gram) packages instant vanilla pudding mix
500 gram box yellow cake mix
3/4 cup shredded coconut
3/4 cup granulated sugar
1 cup whipping cream
1/4 cup icing sugar
1 teaspoon vanilla
3 cups milk


In a 9" x13" pan, bake cake according to package instructions. Meanwhile, combine pineapple with its juice and sugar in medium saucepan. Cook over medium heat, stirring occasionally, until thick and syrupy, about 20 minutes. When cake is done, remove from oven and pierce top with fork at 1" intervals. Pour pineapple mixture over cake and spread evenly. Cool completely. Combine pudding mixes with milk in medium bowl. Blend until thick. Spread over cake. Beat whipping cream in medium bowl until soft peaks form. Add icing sugar and vanilla. Continue beating until stiff. Spread over cake. Refrigerate for 24 hours. (Editor's note: OR LONGER!!) Before serving, sprinkle with coconut..

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