Prepare pineapple cake according to package directions.
Leave cake in pan.
Mix remaining ingredients and boil for 5 minutes. Pour over hot cake.
This cake is better after it sits.
nch tube pan.
Cut pineapple slices in half. Sprinkle brown
rge bowl, beat cake mix, eggs, and coconut milk with mixer on
CAKE: Combine cake mix, pudding mix, eggs, oil
Bake cake mix in a 13 x 9 x 2-inch pan. Cool.
Drain pineapple and spread over top of cake.
Prepare
instant pudding according to directions.
Pour over layer of pineapple. Sprinkle part of coconut and nuts on top of pudding.
Spread on Cool Whip. Sprinkle with more coconut and nuts.
Prepare cake mix according to directions on box.
Bake in an oblong pan until done.
Pierce the cake with a fork, then pour the condensed milk and cream of coconut on cake.
Allow the liquids to run through the cake.
When the cake is cool, spread on the pineapple, then the whipped topping.
Sprinkle the coconut on top and add the cherries and pecans.
Place the cake in the refrigerator.
The cake is better if cold.
Keep refrigerated.
round cake pans, and line bottoms with parchment paper.
Drain pineapple
Cook cake mix by box instructions.
Cool.
Mix pudding and cream cheese together.
Spread over cake.
Put drained pineapple on top of pudding, then
Cool Whip on pineapple, coconut on Cool Whip and nuts on coconut.
Bake cake according to directions on box in a 9 x 13 x 2-inch cake pan.
After cake comes out of oven, take a fork and make holes all over cake.
Bring milk and sugar to a boil.
Remove from heat and add 1/2 can of coconut, then spoon this all over cake. Drain pineapple and spread over cake.
Refrigerate cake and after is is completely cool, mix the other 1/2 can of coconut with Cool Whip and spread over cake.
Mix and bake cake in 9 x 13-inch pan.
While still warm, prick top with fork and pour can of cream of coconut and crushed pineapple.
If can has too much juice, do not use all of it.
When cold, spread with Cool Whip and sprinkle with coconut over top. Keep refrigerated.
In large mixing bowl, beat the eggs, sugar and vanilla until fluffy.
Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple.
Stir in walnuts.
Pour into greased 13-inch by 9-inch by 2-inch baking pan.
Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
In small mixing bowl, beat the cream cheese, butter and confectioners' sugar until smooth.
Frost cake.
Sprinkle with coconut.
Store in the refrigerator.
Spread pie filling in bottom of 9 x 12-inch pan.
Spoon pineapple over top of pie filling.
Spread dry cake mix over pineapple; even out with fork.
Pour melted margarine over cake mix.
Sprinkle coconut over cake.
Sprinkle pecans over coconut. Bake at 325\u00b0 for 1 hour.
(Use regular cake mix, not one that calls for oil.)
Bake cake in a 13 x 9-inch pan according to directions.
Make pudding.
Heat pineapple and sugar
(do not cook).
When cake is cool, punch holes with a wooden spoon handle.
Spread pineapple over cake, then pudding, then Cool Whip.
Sprinkle coconut on top. Refrigerate.
In greased 9 x 13-inch pan, spread the cherry pie filling, pineapple and 1/2 of the coconut. Put dry cake mix on top of this. Sprinkle the other 1/2 of coconut on cake mix.
Pour melted margarine evenly over top.
Bake 45 minutes at 350\u00b0.
Cook pineapple and sugar for 10 minutes.
When cake is done, poke holes in top and pour pineapple mixture over top.
Cook pudding and milk.
Spread over top of cake/pineapple.
Mix Cool Whip and coconut together and spread on top.
nd floured 9-inch round cake pans.
Bake at 350
Mix cake according to directions on box and bake in 9 x 13 pan. Boil pineapple & sugar until sugar is dissolved. Poke holes in warm cake, pour pineapple over cake and let sit until cool. Spread Cool Whip over cake, sprinkle nuts and coconut over cake. Refrigerate.
Mix cake mix as directed on box.
Let cool.
Punch holes in cake with a wooden spoon handle.
Pour cream of coconut over cake, then pour Eagle Brand milk over cake.
Spread Cool Whip evenly over entire cake and sprinkle coconut over Cool Whip.
Refrigerate before serving and keep leftovers refrigerated.
ddition until smooth.
Add coconut and blend until smooth. Pour
Bake cake mix as directed on package in a 9 x 13-inch baking pan.
After letting it cool only slightly, poke holes almost to bottom as often as desired.
Pour pineapple with juice over warm cake.
Prepare pudding as directed.
Cool.
Pour over pineapple topped cake.
Chill in refrigerator.
When cold, spread with whipped topping and sprinkle with nuts or coconut.
Keep refrigerated until served.
Keeps for up to a week in the refrigerator.