I did make this cake again a month later and took it over to my brother for his birthday. The only difference was, I had time to experiment during that month and discovered that drizzling a little caramel syrup on top really took the dish over the top. My brother devoured it before he said, “Something’s different..” I told him about the caramel sauce. “Nice work!” he said as he slapped me high five. I see this dessert showing up at family events from now into eternity.
Check out what they are saying about this recipe over at Recipe Lion:
“If you have never had this recipe, you are missing out! I have brought this to many potlucks and believe me, there are never any leftovers.”
If you ever get put in charge of the dessert, this is the one to bring. You won’t disappoint anyone at the party that’s for sure.
Ingredients
1 box yellow cake mix
1 cup sugar
1 can crushed pineapple in syrup
1/2 cup coconut
1 large box Jello instant vanilla pudding mix
8 ounces Cool Whip
1 cup pecans, chopped
1 Hershey bar, shaved
3 cups milk
Instructions
Prepare cake according to directions on box, and bake.
In a saucepan, mix the sugar and pineapple and bring it to a boil. Remove from heat and cool. While the cake is still warm, punch holes in it with a large fork.
Pour pineapple mixture over top and sprinkle with coconut. Put in refrigerator to cool.
Prepare the pudding according to the directions, using 3 cups of milk. Pour pudding over the cake and let set.
Put Cool Whip over top of cake and sprinkle with chopped pecans, and Hershey bar shavings.
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Quick Tip: Make a day early and let it refrigerate for the best flavor.
Thanks again to Recipe Lion for this scrumptious recipe.