Pineapple Pudding Cake
1 pkg. yellow or white cake mix
1 lg. can crushed pineapple
1/2 c. milk
1 pkg. instant vanilla pudding
2 c. cream, whipped
1 c. coconut, toasted to light brown
Bake cake according to directions on package. As soon as cake is
removed from oven, poke holes all over it with large 2 tined fork.
Spread the crushed pineapple over it, juice and all. When cake has
cooled, mix milk and pudding and fold in whipped cream. Spread over
cake and top with toasted coconut. Refrigerate for 8 to 10 hours.
Keeps very well in refrigerator.