1 WHITE CAKE MIX (BETTY CROCKER)
3 EGGS
2 CANS CRUSHED PINEAPPLE (One 20 oz. and one 8oz.– about 3 cups)
1 LARGE SIZE INSTANT VANILLA PUDDING MIX
1 1/2 CUP MILK
12 OUNCES THAWED COOL WHIP
2 CUPS (MORE OR LESS) FLAKED COCONUT
1. MIX CAKE BATTER ACCORDING TO DIRECTIONS ON BOX THAT CALLS FOR 3 EGGS. IT IS
NOT NECESSARY TO ADD FLOUR FOR ALTITUDE IF THREE EGGS ARE USED IN THE RECIPE.
2. SPRAY OR GREASE AND FLOUR JELLY ROLL SIZE PAN (10″x15″). POUR BATTER INTO
PAN. BAKE AT 350 DEGREES FOR 25 MINUTES. COOL TO ROOM TEMPERATURE.
3. USING A LONG-TINED FORK, POKE HOLES ALL OVER CAKE. POUR CRUSHED PINEAPPLE
AND JUICE OVER CAKE.
4. MIX DRY PUDDING WITH MILK. BLEND WELL. FOLD IN COOL WHIP. SPREAD OVER
PINEAPPLE AND CAKE. SPRINKLE WITH COCONUT. COVER AND REFRIGERATE OVERNIGHT.
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