PINEAPPLE CAKE
Source of Recipe
Aunt Saunny
2 boxes Duncan Hines cake mix, butter recipe
2 [14-ounce] cans crushed pineapple, undrained
2 cups sugar
2 [5-ounce] boxes vanilla pudding and pie filling [not instant]
1 [8-ounce] container plus 1 [12-ounce] container cool-whip
2 cups shredded coconut
Bake the two cakes following the diretions on the box for
13 x 9 x 2-inch pans.
Combine the cans of pineapple with the sugar in a medium saucepan and boil for 5 minutes.
Cook the pudding following the directions on the package.
Poke hole with a fork in the top of one cake and spread half of the pineapple sauce over the top and sides. Spread 1/2 inch of the vanilla pudding over the pineapple sauce.
Place the second cake on top of the first, and add the remaining pineapple sauce and pudding to the top and sides. Cover with the Cool Whip.
Lightly toast the coconut in a 350-degree oven for 10 minutes, or until golden and sprinkle it over the top and sides of the cake.
Regrigerate
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