Ingredients: |
Ingredients: Cake:
1 pkg. Plain Yellow Cake Mix
8 TBSP. (1 stick) Butter, Melted
1 Cup Whole Milk
3 Large Eggs
Topping:
1 Can (20 Oz.) Crushed Pineapple packed in Juice, Undrained
1 Cup Sugar
1 pkg. Vanilla Instant Pudding Mix
3 Cups Whole Milk
1 Container Frozen Whipped Topping, Thawed
1 Cup Chopped Pecans, Toasted
1 pkg. Frozen Unsweetened Grated coconut, Thawed
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Directions: |
Directions:Preheat oven to 350. Lightly mist a 13x9-inch baking pan with vegetable oil spray. Set the pan aside.
Place the cake mix, melted butter, milk, and eggs in a large mixing bowl. Blend with mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and well blended. Pour the batter into the pan, smoothing the top with the rubber spatula. Place the pan in the oven. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 28 to 32 minutes.
Meanwhile prepare the topping: Place the pineapple with its juice and the sugar in a medium saucepan over medium heat and cook, stirring until the sugar disolves and the mixture comes just to a boil, 2 minutes. Set the pan aside.
Remove the cake from the oven and immediately poke holes in the top of it the pineapple and sugar mixture evenly over the top of the cake. Place the pudding mix and cold milk in a large mixing bowl and blend according to the package directions. Spread the pudding over the pineapple layer with a rubber spatula. Place the pan in the refrigerator to chill for 30 minutes. Place the whipped topping, pecans, and coconut in a large mixing bowl and stir gently until the pecans and coconut are well distributed. Spread this whipped topping layer over the pudding layer and return the cake to the refrtgerator. Chill the cake until the topping has a chance to set, 30 minutes more. Slice into squares and serve. |
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