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Pineapple Cake

Pineapple Cake

1 Hr(s) 35 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 box (8 oz.) yellow cake mix (plus ingredients to prepare)
1 can (20 oz.) crushed pineapple
1 1/3 cup sugar, divided
1 box (3.4 ounce) Jell-O French Vanilla Pudding (plus ingredients to prepare)
1 1/2 cups heavy cream
1 cup flaked coconut, toasted
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Let's Make It
1
Preheat oven to 350°F. Prepare yellow cake mix as directed on package using a greased 13x9x2inch pan. Bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a sauce pan and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.
2
Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside. Prepare pudding according to package directions. Spread pudding over cake and refrigerate till thoroughly chilled.
3
Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle with the toasted coconut on top.
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