The Amateur Chef

Better than sex? I don’t think so, but having said that I do find this cake delicious. I will say that we are not the most talented couple when it comes to cooking deserts. We have attempted many deserts which have not come out how we would have wanted. This was our attempt to create something simple and delicious in which would be served during a family of approximately 15 for Easter. After serving this cake to our family I will say that this cake is now going to be a staple for any family gathering.

The only thing I would caution anyone about is this: If you make this as a two-layer cake, treat both layers separately. Don’t marry them until they’ve cooled off a little. The recipe calls for the application of the pineapple and pudding while the cake is still hot. But, if you try to move one of the layers while it’s hot, it will fall apart. Then your wife will laugh at you. So, coat them both before you refrigerate them, then slide on onto the other and ice it. That coconut just sets off the icing perfectly. Good job, Paula, and it’s not even deep fried!

Ok so let’s get to the ingredients. I don’t think that there could be an easier recipe that can equal the taste of this cake.

Ingredients

• 1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare
• 1 (20-ounce) can crushed pineapple
• 1 1/3 cups sugar
• 1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
• 1 1/2 cups heavy cream
• 1 cup flaked, sweetened toasted coconut

• Preheat oven to 350 degrees F.
• Prepare yellow cake mix as directed on the box as well as the cooking time.
• While cake is baking, combine the pineapple and 1 cup of sugar (I would recommend ½ cup) 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 remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.