Better Than S-- Cake - cooking recipe

Ingredients

1 (18 1/4 oz.) pkg. yellow cake mix
1 (20 oz.) can crushed pineapple in own juice
3/4 c. sugar
2 (3 1/2 oz. each) pkg. instant vanilla pudding mix
3 c. milk
1 c. heavy or whipping cream
1/4 c. confectioners sugar
1 tsp. vanilla extract
3/4 c. flaked coconut, toasted

Preparation

In 13 x 9-inch pan, bake cake according to package directions. Meanwhile, in medium saucepan, combine pineapple with its juice and sugar; cook over medium heat, stirring occasionally, until thick and syrupy, about 20 minutes.
When cake is done, remove from oven and pierce top with a fork at 1-inch intervals.
Pour on pineapple mixture and spread evenly over cake.
Cool completely. In medium bowl, combine pudding mix with milk; blend until thick. Spread over cake.
In medium bowl, beat cream until stiff peaks form.
Add confectioners sugar and vanilla; continue beating until stiff.
Spread over cake.
Refrigerate 24 hours.
Before serving, sprinkle with toasted coconut.
Makes 16 servings.
Prep time:
20 minutes, plus standing.
Baking time:
35 minutes.