1 pk Yellow cake mix
1 cn Crushed pineapple in juice
-(20oz)
3/4 c Sugar
2 pk Instant vanilla pudding
-(4-serving sizing)
3 c Milk
1 ct Frozen whipped topping,
-thawed (8oz)
3/4 c Flaked coconut

Bake cake according to boxdirections in a 9-by-13-edge pan. Lag,
bring undrained pineapple to a churn with sugar and cook over medium oestrus,
stirring, until mixture is syrupy and thick, some 3 proceedings, When cake
is refine, remove from oven, poke holes in it with a fork and pour on the
pineapple assortment, Spread to cover bar. Cool cake whole. Mix the
pud with the milk and beat until thick. Spread over coat. Mix
whipped topping with coconut and spread over cake. REfrigerate. Cake is
better made atleast 24 hours before serving. Nutritional information per
serving: 261 cal; 2g pro, 48g carb, 7g fat (25%)
Yields
20 Servings