Miami Cake - cooking recipe

Ingredients

1 box Duncan Hines yellow cake mix
1 (20 oz.) can crushed pineapple
3/4 c. sugar
2 small pkg. vanilla instant pudding
3 c. milk
1 (8 oz.) carton Cool Whip
3/4 c. flaked coconut

Preparation

Bake cake according to box directions in sheet cake pan. While cake bakes, boil pineapple with sugar until syrupy.
When cake is done, poke holes in cake with wooden spoon handle.
Make a lot of holes.
Pour hot pineapple mix over top and spread to cover cake.
Cool completely.
When cake is cold, mix pudding mix with 3 cups of milk.
Let set enough to spread over entire cake.
Mix whipped topping with coconut and cover cake.
Refrigerate.
Cake is better if made 24 hours before serving.