Provided by Shirley M. Hammons
One package yellow cake mix - Bake as instructed
1 20 ounce can crushed pineapple with juice
1/4 cup sugar
In saucepan, combine pineapple with juice. Add sugar, and cook over medium heat until thick and syrupy (about 20 minutes)
When cake is done, pierce the top with a fork at 1 inch intervals. Pour pineapple mixture over the cake evenly. Cool completely.
2 packages vanilla instant pudding mix
3 cups milk
Combine pudding with milk until thick. Spread over cake
1 cup whipping cream (1 small container of cool whip)
1 tsp vanilla (omit if using Cool Whip)
1/4 cup of confectioners sugar (omit if using Cool Whip)
Beat cream until soft peaks. Add sugar and vanilla. Spread over cake
3/4 cup flaked coconut
3/4 cup crushed nuts
Sprinkle coconut and nuts over cake
Refrigerate 24 hours - use 13x9 inch pan
