"Hunger is the best sauce in the world."--Cervantes

Woo Woo Cake Recipe

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This recipe for Woo Woo Cake, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Scherner
Added: Monday, August 7, 2006


1 (18 oz.) box yellow cake mix, plus ingredients to
1 (20 oz.) can crushed pineapple
1 1/3 c. sugar
1 (3.4 oz.) box French vanilla pudding, plus ingredients
to prepare
1 1/2 c. heavy cream
1 c. flaked, sweetened, toasted coconut

Preheat oven to 350. Prepare yellow cake mix as
directed using a greased 13 x 9 x 2 inch pan and bake
for 30 to 35 minutes. While cake is baking, combine the
pineapple and 1 c. of sugar in a saucepan, and bring to
a boil over medium heat stirring constantly. Remove
from heat and allow to cool slightly.

Remove cake from oven and using a fork, pierce holes
into cake. Pour pineapple mixture over hot cake and
set aside.

Prepare pudding according to package directions.
Spread pudding over cake and refrigerate until
thoroughly chilled. Whip heavy cream and remainingh
sugar until stiff. Cover top of cake with whipped cream
and sprinkle toasted cocnut on top.

Number Of Servings:
Number Of Servings:
16 to 20 servings
Preparation Time:
Preparation Time:
prep: 30 min./ cook 45 min.




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