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Pineapple Cake

Pineapple Cake

1 Hr(s) 35 Min(s)
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1 serving
Original recipe yields 1 serving
1 box (8 oz.) yellow cake mix (plus ingredients to prepare)
1 can (20 oz.) crushed pineapple
1 1/3 cup sugar, divided
1 box (3.4 ounce) Jell-O French Vanilla Pudding (plus ingredients to prepare)
1 1/2 cups heavy cream
1 cup flaked coconut, toasted
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Let's Make It
Preheat oven to 350°F. Prepare yellow cake mix as directed on package using a greased 13x9x2inch pan. Bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a sauce pan and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.
Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside. Prepare pudding according to package directions. Spread pudding over cake and refrigerate till thoroughly chilled.
Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle with the toasted coconut on top.
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