Date: Wed, 7 Jul 93 9:24:35 CDT
1 box yellow cake mix 1 large can crushed pineapple with juice 1 cup sugar 2 small packages instant vanilla pudding mix 1 pkg frozen coconut (optional) 1 large container Cool Whip or equivalent Bake cake as directed on box in greased and floured 9 x 13 inch pan. Heat pineapple and sugar until sugar is dissolved. Punch holes in cake while still hot and pour pineapple-sugar mixture over cake. Refrigerate until cool. Mix pudding as directed on package and spread over cake. If using coconut, sprinkle some on cake at this point. Mix rest of coconut with Cool Whip and spread on cake. Cake must be kept refrigerated. Comments: the one time I made this cake, I was exceptionally underwhelmed by it. My main complaints were it was way too sweet, plus the pudding overflowed when I poured it over top of the cake. Changes I'd make if I made this again: I'd make the cake from scratch, leave out the cup of sugar, use unsweetened pineapple. Then I'd make the pudding from scratch (and use a smaller amount!) and use unsweetened fresh whipped cream. Oh, you can also try different flavours and combinations of cake and pudding mixes if you like.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.