Hu La La Cake
1 8.25-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 ½ cups heavy cream
1 cup sweetened flaked coconut, toasted
Preheat oven to 350 degrees.
Prepare yellow cake mix as directed using a greased 9x13 pan and bake for time listed on box. While cake is baking, combine the pineapple and 1 cup 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 in the 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 shipped cream and sprinkle toasted coconut on top.
Serves 8-10
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