Pineappe Pudding Cake

Pineappe Pudding Cake

I got this recipe from Jim and Sherry Noeldner after spending a delightful weekend at their "B & B" in Hansville.  The cake was light and tasty and enjoyed by all present.

1 (18.5 oz.) box yellow cake mix (do not use the pudding in the mix type)

2/3 cup sugar  (I use about ½ cup)

1 (20 oz.) can crushed pineapple (including the juice)

1 (6 oz.) package vanilla pudding mix

1 tub non-dairy whipped topping (I use the bigger tub)

Flaked or shredded coconut (I toast first)

Directions:

1.    Grease and flour a 9 x 13 inch cake pan, bake the cake according to package directions.

2.    Poke lots of holes into the top of the cake (best to use something like a wooden skewer, but a toothpick will work – poke about every inch.)

3.    Mix pineapple and sugar and pour over warm cake.

4.    Make the pudding according to package directions and pour over cake. (I use instant pudding – but recipe actually calls for cooked.)

5.    Chill in refrigerator. (I go ahead and do the next step before putting in frig to chill and it works just fine.)

6.    Spread whipped topping over cake and sprinkle coconut on top.

7.    Store in frig.