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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Packung | Yellow cake mix |
| 20 x ca. 30 g | Crushed pineapple in juice |
| 3/4 Tasse | sugar |
| 2 Packung | Instant vanilla pudding (4 serving size) |
| 3 Tasse | milk |
| 8 x ca. 30 g | Frozen whipped topping, thawed |
| 3/4 Tasse | coconut flakes |
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Bake cake according to box directions in a 9-by-13-inch pan. Meanwhile, bring undrained pineapple to a boil with sugar and cook over medium heat, stirring, until mixture is syrupy and thick, about 3 minutes, When cake is done, remove from oven, poke holes in it with a fork and pour on the pineapple mixture, Spread to cover cake. Cool cake completely. Mix the pudding with the milk and beat until thick. Spread over cake. Mix whipped topping with coconut and spread over cake. Refrigerate. Cake is better made at least 24 hours before serving.
format: 8/5/96, Lisa Crawford
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