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| 1 Packung | Yellow cake mix |
| 1 Dose | Crushed pineapple in juice (20oz) |
| 3/4 Tasse | sugar |
| 2 Packung | Instant vanilla pudding (4-serving size) |
| 3 Tasse | milk |
| 1 Karton | Frozen whipped topping, thawed (8oz) |
| 3/4 Tasse | coconut flakes |
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Bake cake according to boxdirections 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 down, 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 atleast 24 hours before serving. Nutritional info per serving: 261 cal; 2g pro, 48g carb, 7g fat (25%)
Corner, Miami Herald, 8/31/95 format: 8/5/96, Lisa Crawford
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