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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This cake is unquestionably the most amazing cake I have ever had. If you want to lower the calories you can use fat free cool whip, fat free reddi whip, or other low calorie whipped cream. Use fat free or sugar free pudding mix (like jello), and reduce the amount of coconut you use to top the pudding, or take it out all together. Note that these changes will result in a less amazing cake, but im sure it will still taste great. Ingredients:
1 box yellow cake mix |
10 oz pineapple, crushed |
2 cups heavy cream |
1/4 cup sugar |
1 box instant vanilla pudding |
1 cup shredded coconut |
1/2 cup sugar |
1 tsp vanilla extract |
Directions:
1. FOR CAKE
2. prepare the cake according to boxed diresctions
3. let cake cool completely and then poke holes in the cake with a fork, chopsticks, skewer, whatever.
4. FOR PINEAPPLE
5. heat pineapple (with the juice) and sugar over low heat until sugar is dissolved and mixture is warm, but not hot.
6. pour sugar/pineapple mixture evenly over cake letting the juice soak down and spredding the pineapple over the top.
7. FOR PUDDING
8. prepare vanilla pudding according to box directions (jello pudding mix works great)
9. spread pudding over cake and top with shredded coconut
10. FOR WHIPPED CREAM
11. in a large metal bowl add both cups heavy cream and vanilla extract and beat until foamy
12. slowly add 1/4 cup sugar (or more if you like a sweeter frosting) beat until thick, should take several minutes.
13. spread whipped cream over cake
14. Cool cake in fridge for at least 3 hours, overnight would be better. This cake gets better with age.
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