"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pineapple Cake Recipe

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This recipe for Pineapple Cake, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Bumpass
Added: Friday, August 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. yellow cake mix
1 can (20 oz.) crushed pineapple (in its own juice)
3/4 c. sugar
2 pkgs. (3-1/2 oz. each) instant vanilla pudding mix
3 c. milk
1 c. whipping cream
1/4 c. confectioners sugar
1 tsp. vanilla
3/4 c. flaked coconut, toasted

Directions:
Directions:
In a 13 x 9 pan, bake cake according to package directions. Meanwhile, in medium saucepan, combine pineapple, with its own juice, and sugar. Cook over medium heat, stirring occasionally until thick and syrupy (about 20 mins). When cake is done, remove from oven and pierce top with a fork at 1-in. intervals. Pour on pineapple mixture and spread evenly over cake. Cool completely.

In medium bowl, combine pudding mix and milk. Beat until thick. Spread over cake. In medium bowl, beat cream until soft peaks form. Add confectioners sugar and vanilla, continuing beating until stiff. Spread over cake. Refrigerate 24 hours. Before serving, sprinkle with toasted coconut. Make 16 servings.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
This was my mother's recipe, hand-written on small, tablet paper. (Jewel Poythress Gilliam 1922-1991)

 

 

 

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