Dessert

Pineapple Pudding Cake

... from Aunt Sandy's Kitchen

• Serves: 10-12 slices
• Prep Time: 30 minutes
• Cooking: 60 minutes

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Escape the summer heat with a mouthwatering Pineapple Pudding Cake. This cake is so refreshing and cool. We eat it anytime of the year its that good.

Ingredients

• 1 yellow cake mix
• 1 cup water
• ½ cup cooking oil
• 3 large eggs
• 1 can (20 oz) crushed pineapple
• 1 cup sugar
• 2 packages (or 1 large) small vanilla instant pudding
• 4 cups milk
• ½ container (8 oz) sour cream or 4 oz
• 2 small (or 1 large) cool whip containers
• 1 bag (8 oz) coconut
• ½ cup pecans, chopped

Directions

1. Preheat oven to 350ºF.
2. Greased 13 x 9 inch deep baking dish.
3. Combine cake mix, water, eggs, and oil in large bowl.
4. Beat at medium speed with mixer for 2 minutes.
5. Pour mixture into greased pan.
6. Bake at 350ºF for 23-28 minutes or until toothpick inserted in center comes out clean.
7. Cook pineapple and sugar on very low heat while cake is baking.
8. Remove cake from and oven and and poke small holes in the cake.
9. Pour hot pineapple mixture over cake.
10. Place cake in refrigerator and let cool completely.
11. After cake has cooled, make pudding per directions on box and add sour cream - mix well.
12. Spread pudding mixture over cake.
13. Spread cooling whip over cake.
14. Sprinkle coconut on top of cake.
15. Sprinkle nuts on top of cake.