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Better Than Anything You've Tasted Cake

Better Than Anything You've Tasted Cake
Image Credit:
Sam Jones/Vaughn Communications
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
10 to 12 servings
Category
Cakes and Frostings
Course
Desserts
Preparation Method
Bake
Sources
User Submitted

With a name like that, how can you resist? This cake recipe is full of shortcuts to make it quick and easy without sacrificing flavor.

Ingredients
1 yellow or white cake mix, prepared according to box directions
1 can (20-ounces) crushed pineapple
1 cup sugar
1 box (3-ounces) instant vanilla pudding, prepared according to box directions
1 cup coconut, divided
1 container (12-ounces) Cool Whip, thawed
1 cup chopped walnuts

Instructions

Bake cake in a 9x13-inch baking dish.

Meanwhile, in a pan over medium heat, cook crushed pineapple with sugar until sugar has dissolved.

When cake is done, immediately remove from oven and poke holes in the top using a fork.

Pour pineapple mixture over top. Let cool on a rack.

Mix vanilla pudding with 1/2 cup of coconut and spread over pineapple.

Spread cake with Cool Whip. Sprinkle walnuts and remaining 1/2 cup coconut over the top and refrigerate for at least 24 hours.

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...

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