Rating: 4.5 stars 4.5
66 Ratings
  • 5 star values: 45
  • 4 star values: 12
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 1

Quick and easy! Great for potlucks! Better than Brad Pitt? I'll have to think about that!



Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Prepare yellow cake as directed, using a 9 x 13 inch pan. Bake until done, and remove from oven. Poke holes in the top of the cake using a fork.

  • In a saucepan, combine pineapple with juices and sugar. Cook over medium heat until syrup thickens. Pour over top of warm cake, and cool.

  • In another bowl, beat milk with pudding. Spread over the pineapple mixture.

  • Beat whipping cream until soft peaks form, and then beat in confectioners' sugar and vanilla. Spread whipped cream over pudding. Sprinkle toasted coconut over the top of the cake. Refrigerate for several hours or overnight.

Nutrition Facts

302 calories; protein 3.1g; carbohydrates 51.3g; fat 10g; cholesterol 21.9mg; sodium 376.4mg. Full Nutrition