Better Thank Good, Cake 1

Ingredients:
1-18 and 1/4 ounce package of yellow cake mix
1 20 ounce can crushed pineapple in own juice
1/4 cup sugar
2 -3-1/2 ounce packages instant vanilla pudding mix
3 cups milk
1 cup heavy or whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
3/4 cup flaked coconut (toasted)

Directions:
In 9 x 13 inch pan, bake cake according to package directions. Meanwhile, in medium saucepan,combine pineapple with juice, sugar and cook over medium heat, stirring occasionally until thick and syrypy ,about 20 minutes.When cake is done, remove from oven and pierce top with a fork at 1 inch intervals. Pour  on pineapple mixture and spread evenly over cake.Cool completely. In medium bowl, combine pudding mix with milk, blend until thick. Spread over cake. In medium bowl, beat cream until soft peaks form. Add confectioners' sugar and vanilla, continue beating until  stiff. Spread over cake. Refrigerate 24 hours. Before serving,sprinkle with coconut. Makes 16 servings, 420 calories each.
 

Photo courtesy Tom Woodward, Creative Commons License.