Pineapple Pecan Pudding Cake

Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins

Ingredients

• Servings: 16


• 1 (18 1/4 ounce) package yellow cake mix


• 1 cup milk


• 4 eggs


• 1/3 cup vegetable oil


• 1 cup chopped pecans


• 1 (20 ounce) can crushed pineapple in juice


• 2 cups cold milk


• 1 (3 1/2 ounce) package vanilla instant pudding mix


• 1 (8 ounce) package cream cheese, softened


• 2 cups heavy cream


• 6 tablespoons sugar


• 1/2 cup chopped pecans


• 1/2 cup coconut flakes

Recipe

• 1 preheat oven to 350°f grease and flour a 9-inch by 13-inch cake pan.


• 2 in a bowl, combine the cake mix, milk, eggs, oil and pecans. stir until just moistened, then beat at medium speed for 2 minutes.


• 3 pour batter into prepared pan. bake for 30-35 minutes or until tester inserted in center comes out clean.


• 4 when the cake is done, prick the top all over with a fork. pour the pineapple and juice over the hot cake. let cool.


• 5 while the cake is baking, prepare the toppings by stirring together the pudding mix and milk then beating in the cream cheese, a few small pieces at a time.


• 6 whip the cream with the sugar until stiff peaks form. refrigerate while cake cools.


• 7 spread cream cheese mixture over the crushed pineapple then cover the cake with whipped cream. garnish with pecans and coconut.


• 8 refrigerate. (she says that the longer it sits, the better it tastes.).