Better than Anything Cake
Submitted by Rebecca Wilson, Cake Club Member
www.CakeClubRecipes.com
This cake is Sooooooo Gooood! Even better the next
day, if it lasts that long!
Ingredients:
1 box yellow cake mix
1 c. sugar
1 large can of crushed pineapple
Topping...
1 pkg. vanilla instant pudding
2 c. milk
1 9-ounce tub of Cool Whip (whipped topping)
1 large back of shredded coconut
Directions:
Bake cake as directed on the box for a 9x13 pan. Just before the cake
is ready to come out of the oven, mix the sugar and pineapple in a saucepan
over medium-high heat and bring to a boil. Dissolve sugar
completely. As soon as the cake comes out of the oven, take a fork and
poke holes all over the top of the cake. Pour sugar/pineapple mixture
over hot cake and set aside to cool completely.
Meanwhile, mix the pudding with 2 cups of milk. Add shredded coconut
and spread evenly on top of cooled cake. Refrigerate. Just before
serving time, spread a large container of Cool Whip over the entire top of
cake and keep refrigerated.
* * *
Copyright © by
CakeClubRecipes.com. All rights reserved.
(Editor's Note: This is a family site so the name of this recipe has been
changed! :o)
Also see "Hawaiian
Pudding Cake"
