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Aunt Dot from Texas
You will never meet a "cooler" aunt than this one. She gave me this recipe many, many, many moons ago and got the biggest kick out of it. She giggled every time she said the name. My son called home one day from wherever he was stationed at the time and wanted the recipe to make for a party (I think it was the name he wanted more than anything). His desert was the hit of the party. Don't get me wrong, the cake is awesome, but when you are 21 - 24, or there abouts, the name is a hoot!
Yellow Cake Mix
20 oz. Can Crushed Pineapple (undrained)
1 c. Sugar
1 lg. Box Instant French Vanilla OR Banana OR
Cheese Cake Pudding
3 c. Milk
12 oz. Cool Whip
1/2 c. Coconut (toasted)
1/2 c. Pecans (chopped fine and toasted)
Mix the cake according to box directions and bake in a 13"x9" greased and floured pan. Set aside when done.
Mix pineapple and sugar together in a 1 quart sauce pan, bring to a boil and boil for 2 minutes. Remove from burner and immediately pour over cake. Allow to cool.
Mix pudding and milk and pour over cooled pineapple. Smooth Cool Whip over pudding and sprinkle pecans and coconut over Cool Whip. This cake needs to be refrigerated.
Note: Let it sit in refrigerator over night, and the flavors will become more pronounced.
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