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Pineapple Cake
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Pineapple Cake

1 Hour 35 Minutes
1 Hr 35 Min Cook
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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