Then spoon a large can of heated, crushed pineapple over the cake and let cool. The last two layers are added after that cools. Add pudding and then the whipped topping, and sprinkle with toasted coconut. Store cake in the refrigerator. It needs to be made early in the day that you plan to serve it. My husband loves this cake. My kids on the other hand, not so much. They don't care for canned pineapple. The toasted coconut is optional, but it is a delicious touch.
from my friend Janelle
1 yellow cake, baked in a non reactive 9x13 inch pan.
1 -20 ounce can of crushed pineapple
1/4 cup sugar
1 large package instant vanilla pudding
2 cups milk
whipped cream or Cool whip
toasted coconut for topping, if desired
1. Bake a yellow cake mix to package directions, or bake your own home made yellow cake instead, if desired. Let it cool. Poke lots of holes in cake with a meat fork.
2. In a saucepan, bring the pineapple and the sugar to a boil. Remove from heat. Spoon the hot pineapple and juice evenly over the cooled cake. Let cool completely.
3. Mix pudding mix with the 2 cups of milk. Spread evenly over cooled cake. Spread whipped cream or Cool Whip over the pudding layer. Sprinkle evenly with toasted coconut; as much as you want! Store in the refrigerator for several hours before serving. Enjoy!
NOTE: This cake is quite tall with the toppings so you will need to consider that. The lid on my Pyrex pan squishes the topping some, so foil, loosely wrapped, will work. Cake needs to be stored in the fridge.