 |
| Recipe Archives |
| Submitted by: Janice Capladi August 2002 Ingredients: CAKE: 1 yellow cake mix 8 T butter (1 stick), melted 1 cup � & � 4 eggs TOPPING LAYERS: 1 (20 oz) can crushed pineapple (packed in juice) 1 cup sugar 2 pkgs, vanilla instant pudding 2T vanilla extract, divided 1 8 oz pkg cream cheese, softened 3 cups � & � � pt carton whipping cream, � cup sugar 1 cup chopped walnuts 1 cup grated coconut Preheat oven to 350*. Grease a 9x13 pan. Combine & mix together cake ingredients. Pour into 9x13 greased pan, and bake in 350* oven for 30 minutes. While cake is baking, place pineapple & 1 cup sugar in a small saucepan over medium heat. Cook, stirring, until sugar is dissolved & the mixture comes to a boil for 2 minutes. Set aside. Poke holes in the warm cake (with a chopstick or drinking straw), and spoon the pineapple mixture evenly over the cake. Set aside. Place the pudding mix, softened cream cheese, 1T vanilla extract & 3 cups of � & � in a mixing bowl. Blend, then beat well. Spread this mixture over the pineapple layer. Chill cake for 30 minutes. Next, beat the whipping cream, � cup sugar & 1T vanilla extract together in a small, chilled mixing bowl. Stir in the coconut, and the walnuts. Spread this mixture over the pudding layer. Chill the cake for at least one hour before serving. |
| Pineapple Paradise Cake |