Serves: 5
Total Calories: 947
Bake cake in greased 9x13-inch pan according to directions. When cake is done, prick with fork at 1-inch intervals. Combine pineapple with juice and sugar. Cook over medium heat until thick and syrupy. Stir occasionally. Pour pineapple mixture over cake, and spread evenly. Cool completely.
Combine pudding mix with milk; blend until thick. Spread over cake. Spread prepared Dream Whip or Cool Whip over cake. Refrigerate for 24 hours. Before serving, sprinkle with toasted coconut.
This Mother’s Easter Cake recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.
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