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Thursday, February 11, 2010

My Grandma’s Pudding Cake

Pam Rock

1 Yellow Cake, baked in 9x13” pan

20 oz. Can Crushed Pineapple

½ cup Sugar

1 lg. Box of Vanilla Instant Pudding

8 oz. Whipped Topping

3 c. Milk

Bake cake according to package directions. While the cake bakes cook pineapple with juice and ½ cup sugar for 10 minutes. Poke holes in cake and pour pineapple mixture over cake. Refrigerate for 3 hours. Mix pudding mix and milk until thickened. Fold in whipped topping. Smooth over cooled cake. Sprinkle coconut on the top if you like. Print Recipe
Posted by RS at 8:22 AM
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