Pineapple Delight Cake (Brian Shrader)
1 box of yellow cake mix
1 1/3 cups of cold water
1 (8oz.) can crushed pineapple
1 cup sugar
1 (5.1oz.) instant vanilla pudding
3 cups cold milk (to make the pudding)
1 (16oz.) Cool Whip
Coconut (topping- approx. 2 2/3 cup)
NC Pecans (topping- approx. ½ cup chopped)
Mix together the cake mix, eggs and water and pour into an 11x13x2 pan, and bake at 350 degrees for 30 minutes.
Place crushed pineapple and sugar in a saucepan and bring it to a boil, keeping it hot until the cake is done. Pierce the cake with a fork in rows so that the pineapple and juice will soak in, and then pour the pineapple mixture over the cake. Do this while the cake is hot. Let the cake cool.
Take a large package of vanilla instant pudding and prepare it according to the package directions. Spread it over the pineapple. Spread one large container of Cool Whip over the vanilla pudding.
Sprinkle a small package of coconut over the Cool Whip and garnish with NC Pecans. Keep in refrigerator.
Lisa’s Notes: A great old fashioned recipe that is so moist and full of flavor. Perfect for the holiday’s, family reunions, tailgating or a church social.