This cake was served at a baby shower luncheon I attended. When I requested the recipe, the hostess said it’s in a cookbook that I just happen to have! It’s refreshing, light, and delicious… and true to its name. 🙂
Source: Dear SOS: Dessert Recipe Requests to the Los Angeles Times by Rose Dosti (former food editor of the Times). The book states: “Despite the dubious title, the cake has been a great favorite for at least a decade. The cake and its many improvisations probably circulated in the Southeastern Seaboard and passed across the country through food editors.”
1 (18.5 ounce) package yellow cake mix
1 (20-oz.) can crushed pineapple
1 cup sugar
1 (6-oz.) package vanilla pudding mix
1 cup whipping cream, whipped and sweetened
Flake coconut, lightly toasted
Bake cake in 13 x 9-inch baking pan according to package directions; cool completely in pan.
Combine crushed pineapple and sugar in saucepan and bring to a boil; cool slightly.
Poke holes in cooled cake with fork; pour slightly-cooled pineapple mixture over cake.
Prepare pudding mix according to package directions; cool. Spread cooled prepared pudding over top of cake; chill cake in refrigerator.
Just before serving, cover with sweetened whipped cream and sprinkle with coconut. If desired, garnish with pineapple slices. At the party I attended, the cake was cut into individual pieces, then topped with a dollop of whipped cream and a sprinkle of coconut.
Serves 12-16
