Seriously, that is the name of the recipe! I made this cake for my monthly Stamp Camp last week and I had so many of my ladies ask me for the recipe that I thought I would post it here to share with all of you! It was soooo good and super easy to make. I did use a coconut cake mix in place of the yellow that is called for in the recipe and we collectively agreed that the next time I make it I will substitute Malibu (coconut flavored rum) for about 1/2 of the water. (yum!)
Ingredients:
I think this will become one of those Pot Luck go-to recipes. I did use the sugar called for in the recipe but I really don't think you need it and I will leave it out or at the very least cut it in half next time. I found the recipe at MomsWhoThink.com and you can find it HERE. Their Blog is a great recipe resource so please take a moment and look around!
This one will have to be added to my Recipe Stand so look for a Recipe Card in the next few days and thanks for stoppin' by!
1 (18.5 oz) package yellow cake mix (do not use the pudding in the mix type) I used coconut cake mix
2/3 cup sugar
1 (20 oz.) can crushed pineapple
1 (6 oz.) package vanilla pudding mix (I used instant pudding)
1 tub non-dairy whipped topping
flaked or shredded coconut
Directions:
1. Grease and flour a 9x13 inch cake pan, bake the cake according to package directions.
2. Put holes into the top of the cake (use toothpicks or wooden skewers)
3. Mix pineapple and sugar then pour over cake.
4. Cook the pudding according to the package directions and pour over cake. Chill in refrigerator.
5. Spread whipped topping over cake and sprinkle coconut on top.
6. Keep refrigerated.
2/3 cup sugar
1 (20 oz.) can crushed pineapple
1 (6 oz.) package vanilla pudding mix (I used instant pudding)
1 tub non-dairy whipped topping
flaked or shredded coconut
Directions:
1. Grease and flour a 9x13 inch cake pan, bake the cake according to package directions.
2. Put holes into the top of the cake (use toothpicks or wooden skewers)
3. Mix pineapple and sugar then pour over cake.
4. Cook the pudding according to the package directions and pour over cake. Chill in refrigerator.
5. Spread whipped topping over cake and sprinkle coconut on top.
6. Keep refrigerated.
I think this will become one of those Pot Luck go-to recipes. I did use the sugar called for in the recipe but I really don't think you need it and I will leave it out or at the very least cut it in half next time. I found the recipe at MomsWhoThink.com and you can find it HERE. Their Blog is a great recipe resource so please take a moment and look around!
This one will have to be added to my Recipe Stand so look for a Recipe Card in the next few days and thanks for stoppin' by!
