Yield:
10 to 12 servingsIngredients
1 yellow or white cake mix, prepared in a 9×13 pan
1 20-ounce can crushed pineapple
1 cup white sugar
1 3-ounce box instant vanilla pudding, prepared
1 cup coconut (1/2 cup set aside)
1 12-ounce container Cool Whip
1 cup chopped walnuts
Instructions
While cake is baking, simmer crushed pineapple with sugar.
When cake is done, immediately remove from oven and put holes in cake top using a fork.
Pour pineapple over top. Let cool on rack.
Mix vanilla pudding with 1/2 cup coconut and spread over pineapple.
Ice cake with Cool Whip. Sprinkle walnuts and remaining 1/2 cup coconut over the top and refrigerate at least 24 hours (48 hours is even better, to allow flavors to mingle).
