• 1 pkg Yellow cake mix
• 1 20 oz. Can crushed pineapple
• 3/4 C. Sugar
• 2 pkg. Instant vanilla pudding mix (3 1/2 oz)
• 3 C. Milk
• 1 C. whipping cream
• 1/4 C. Confectioner's sugar
• 1 t. Vanilla
• 3/4 C. flaked coconut

Bake yellow cake according to cake recipe.  Meanwhile, in medium saucepan, combine crushed pineapple with its juice and sugar.  Cook over medium heat, stirring occasionally until thick and syrupy, about 20 minutes.  When cake is done, remove from oven and pierce with a fork at one-inch intervals.  Pour pineapple mixture and spread evenly over cake.  Cool completely.  In a medium bowl, combine pudding mixes with milk, blend until thick.  Spread over cake.  Chill.  In medium bowl, beat cream until soft peaks form.  Add confectioner's sugar and vanilla.  Beat until soft.  Spread over cake.  Refrigerate cake for 24 hours.  Sprinkle with coconut flakes and serve.

Pan Size:  9 x 13