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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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A friend made this and brought in to work..It is really good and refreshing, especially in summer weather Ingredients:
1 (18 1/4 ounce) box yellow cake mix |
3 eggs (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
2 (3 1/2 ounce) boxes vanilla instant pudding mix |
12 ounces cool whip, thawed |
1 cup granulated sugar |
1 (20 ounce) crushed pineapple, do not drain |
1 ounce pkg sweetened coconut |
1 cup chopped pecans |
14 maraschino cherries |
Directions:
1. Bake cake in a 9x13 pan, mix and bake cake according to package directions.
2. When done, punch holes in cake with a straw.
3. Mix pineapple and sugar in pan and boil for 10 minutes.
4. Pour mixture over cake.
5. Let cool.
6. Mix pudding according to package directions.
7. Fold in Cool Whip.
8. spread on top of cake.
9. Sprinkle coconut and nuts on top and garnish with maraschino cherries.
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