Cheryl's Decadent Pineapple, Pudding, Coconut Cake

Ingredients

• 1 (18 1/4 ounce) box yellow cake mix, Pillsbury Moist Supreme Classic
• 1/3 cup vegetable oil
• 3 eggs, room temperature
• 1 (20 ounce) can crushed pineapple in juice
• 1 cup granulated sugar
• 1 (3 1/2 ounce) box French vanilla instant pudding
• 2 cups nonfat milk, cold
• 2 cups heavy whipping cream
• 1/2 cup granulated sugar
• 1 cup sweetened flaked coconut, toasted if you would like

Directions

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Prepare at 13 x 9 x 2 inch baking dish with baking spray.

3. 3

   Prepare the cake mix as directed on the box.

4. 4

   Pour into the prepared baking dish and bake for approximately 32 minutes, or until a toothpick inserted comes out clean.

5. 5

   Meanwhile, pour the pineapple along with its juice into a saucepan along with the 1 cup of sugar. Bring this mixture to a boil over medium heat while stirring constantly. Remove from heat and allow it to slightly cool.

6. 6

   When the cake is done, remove it from the oven and pierce holes into the cake using the prongs of a fork. Pour the pineapple mixture over the hot cake and set it aside.

7. 7

   Prepare the instant pudding according to the package directions. Spread the pudding over the cake/pineapple and refrigerate until it is thoroughly chilled.

8. 8

   Whip the heavy whipping cream with the 1/2 cup sugar until it is stiff. Cover the top of the cake with the whipped cream.

9. 9

   Sprinkle the coconut on top.

10. 10

    Share with others and enjoy!