Serves     18-24

Ingredients

1 box yellow cake mix, (18.25 oz.) plus ingredients to prepare (do not get cake mix with pudding in the mix)
1 can crushed pineapple, (20 oz.)
1 cup granulated sugar
1 package French vanilla pudding mix, (3.4 oz.) plus ingredients to prepare
1 ½ cup heavy cream
1 cup flaked, sweetened coconut, toasted
chopped toasted nuts (optional)

Directions

Preheat the oven to 350 degrees.

Prepare the yellow cake mix as directed using a greased 13x9x2-inch pan and bake for 30-35 minutes.

While the cake is baking, combine the pineapple and 1 cup sugar in a saucepan and bring it to a boil over medium heat, stirring constantly. Remove from heat and allow to cool slightly. Remove the cake from oven and pierce holes in it with a skewer or chopstick.

Pour the pineapple mixture over the hot cake and set aside. Prepare the pudding to package directions. Spread the pudding over the cake and refrigerate until it is thoroughly chilled.

Whip the heavy cream until it holds a peak, just this side of stiff. Cover the top of the cake with whipped cream and sprinkle with toasted coconut, or chopped nuts, as the picture shows.

Notes and Instructions

Sources:

Recipe contributed by Lisa Jemus, Calgary, Canada

Photo used with permission from Nancy Wolff, http://homefront.prudentliving.com/recipe-box-better-than-sex-cake/