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Recipe: Mother's Easter Cake
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1 package yellow cake mix
1 (20-ounce) can crushed pineapple, in juice
3/4 cup sugar
2 (3 1/2-ounce) packages vanilla instant pudding
3 cups milk
1 cup Dream Whip or Cool Whip
1 cup coconut, toasted
Bake cake in greased 9x13-inch pan according to directions. When cake is
done, prick with fork at I-inch intervals. Combine pineap ple 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.
1 (20-ounce) can crushed pineapple, in juice
3/4 cup sugar
2 (3 1/2-ounce) packages vanilla instant pudding
3 cups milk
1 cup Dream Whip or Cool Whip
1 cup coconut, toasted
Bake cake in greased 9x13-inch pan according to directions. When cake is
done, prick with fork at I-inch intervals. Combine pineap ple 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.
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