CHERYL'S DECADENT PINEAPPLE, PUDDING, COCONUT CAKE
Make and share this Cheryl's Decadent Pineapple, Pudding, Coconut Cake recipe from Food.com.
Provided by senseicheryl
Categories Dessert
Time 52m
Yield 1 9 x 13 inch pan, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Prepare at 13 x 9 x 2 inch baking dish with baking spray.
- Prepare the cake mix as directed on the box.
- Pour into the prepared baking dish and bake for approximately 32 minutes, or until a toothpick inserted comes out clean.
- Meanwhile, pour the pineapple along with its juice into a saucepan along with the 1 cup of sugar. Bring this mixture to a boil over medium heat while stirring constantly. Remove from heat and allow it to slightly cool.
- When the cake is done, remove it from the oven and pierce holes into the cake using the prongs of a fork. Pour the pineapple mixture over the hot cake and set it aside.
- Prepare the instant pudding according to the package directions. Spread the pudding over the cake/pineapple and refrigerate until it is thoroughly chilled.
- Whip the heavy whipping cream with the 1/2 cup sugar until it is stiff. Cover the top of the cake with the whipped cream.
- Sprinkle the coconut on top.
- Share with others and enjoy!
Nutrition Facts : Calories 302.1, Fat 14.9, SaturatedFat 6.8, Cholesterol 54.5, Sodium 238.4, Carbohydrate 40.3, Fiber 0.6, Sugar 31.9, Protein 3
PINEAPPLE PUDDING CAKE
Make and share this Pineapple Pudding Cake recipe from Food.com.
Provided by Julie Hollie
Categories Dessert
Time 55m
Yield 1 eight X eleven Cake, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Make cake according to instructions on box and allow to cool.
- While cake is cooling make the pudding and refrigerate.
- Drain Pineapple, reserving 1/2 the liquid.
- Mix pineapple and the reserved liquid with the sugar.
- Poke holes in the cake with the handle of a wooden spoon or any object that will poke resevior holes in the cake.
- Pour the pineapple mixture over the holes, next spread the pudding over the pineapple and then finish with a layer of whipped cream.
Nutrition Facts : Calories 473.9, Fat 20.5, SaturatedFat 7.2, Cholesterol 64.5, Sodium 447.9, Carbohydrate 69.3, Fiber 0.8, Sugar 49.7, Protein 4.5
PINEAPPLE PUDDING
Make and share this Pineapple Pudding recipe from Food.com.
Provided by seesko
Categories Dessert
Time 5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl, whisk the sour cream, pineapple and pudding mix until blended and thickened. Serve immediately with vanilla wafers. Refrigerate leftovers.
Nutrition Facts : Calories 145.9, Fat 2.4, SaturatedFat 1, Cholesterol 7.7, Sodium 276.9, Carbohydrate 27.1, Fiber 0.8, Sugar 11.9, Protein 4.6
PINK CHERRY COCONUT CAKE
This recipe comes from the Riverside Cup of Tea's, (where I used to work as a server) cookbook. It is quite beautiful with its three layers and pink icing and yummy if you like coconut, pecans and marischino cherries. The original recipe called for a full cup of oil. I've changed it a bit to make it a little lighter
Provided by TexasToast R
Categories Dessert
Time 35m
Yield 12-15 serving(s)
Number Of Ingredients 17
Steps:
- Beat first six ingredients together for 4 minutes. Fold in coconut and cherries to cake mixture.
- Line bottom of three 8" or 9" cake pans with wax paper or parchment paper or just spray pans with cooking spray.
- Bake at 350 degrees for 20 minutes or until done. Test with a toothpick. Cool in pans 10-15 minutes. Remove and fully cool.
- Frosting: Mix powdered sugar with butter, shortening, milk, cherry juice, and vanilla. Then add pecans, cherries and coconut. (Add more liquid or powdered sugar to desired consistency.) Frost in between each cake layer, then finish with the sides and top.
- Store in refrigerator until serving time.
Nutrition Facts : Calories 443.7, Fat 20.4, SaturatedFat 8.4, Cholesterol 73.1, Sodium 346.2, Carbohydrate 63.5, Fiber 2, Sugar 57.3, Protein 4
PATIENCE COCONUT CAKE
My stepmother usually has to make two of these cakes at a time. It may take two days to make but it takes no time for it to vanish from the table!
Provided by gardenz
Categories Dessert
Time P2DT30m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Mix 16 oz sour cream, 16 oz coconut, and the 2 cups of powdered sugar together and place in the refrigerator for 24 hours.
- Bake the cake mix as directed in 2 layer pans.
- When the cake is cool split the 2 layers and fill them with the sour cream mixture.
- Ice the cake then with the cool whip and the other 16 oz of coconut.
- Put the cake back in the refrigerator for at least another 24 hours.
PINEAPPLE COCONUT CAKE
Make a Pineapple Coconut Cake for your next big day. Our Pineapple Coconut Cake is frosted with an amazing mix of vanilla pudding, pineapple and coconut.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving juice. Add enough water to juice to measure 1-1/3 cups. Prepare cake batter and bake in 13x9-inch pan sprayed with cooking spray as directed on package, substituting the juice mixture for the water and 1-1/2 cups COOL WHIP for the oil. Cool cake completely on wire rack.
- Beat cream cheese in large bowl with mixer until creamy. Add pudding mixes and milk; beat until blended. Stir in pineapple. Spread pudding mixture over cake.
- Top with remaining COOL WHIP, nuts and coconut just before serving.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CARAMEL COCONUT CAKE
Sally Grosserode's old recipe. The cake has a topping when you flip over after baking. You will need wax paper.this is more like a very pretty bread than a cake . it tastes wonderful
Provided by Dienia B.
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Butter large loaf pan pan .
- Place wax paper in pan.
- Butter wax paper. heavily .pam doesnt do it. it needs the butter.
- Mix brown sugar and coconut.
- Spread over wax paper in pan.
- Mix egg, sour cream, brown sugar, salt and soda.
- Add flour, baking powder and vanilla.
- Pour over topping.
- Bake in moderate oven-350 degress in preheated oven for 1 hour in closed oven dont check will fall.
- Turn upside down, peel off waxed paper while hot.
- Be careful because hot sugar burns.large.
Nutrition Facts : Calories 284.1, Fat 10.9, SaturatedFat 8, Cholesterol 31.3, Sodium 197.7, Carbohydrate 44.9, Fiber 1.7, Sugar 32.5, Protein 3.2
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