Pineapple Cream Cake

[Granny Smith]

Pineapple Cream Cake
contributed by riverwalk

1 box white cake mix prepared
1 cup sugar
1 (20 oz.) can crushed pineapple (drained)
1 (4 oz.) box instant vanilla pudding prepared
1 cup sour cream
1 (12 oz.) whipped topping
1/2 cup toasted coconuts

Prepare cake as directed. Bake in 9x13 pan. Heat sugar and pineapple in a small saucepan until sugar is dissolved. Prepare pudding as directed. Add sour cream, stir into pudding. Refrigerate mixture for 15 minutes. Pour mixture over cake. Spread whipped topping over top and sprinkle with coconut.

[Valerie]

Making this for dessert Sunday. Dave loves pudding and pineapple, so it should go over good. I know Becky will take a plateful home with her.

[carla]

That sounds fabulous!

[Granny Smith]

ARGH!!! I was going to try this and I forgot to buy Cool Whip yesterday!

[meemo]

Dadgummit, I bought cool whip and forgot the sour cream.

[Granny Smith]

LOL Too bad we're not closer, Peggy. We could share. I have plenty of sour cream.

[Granny Smith]

We had this today. Belinda made all the components, but I assembled it. I wasn't sure what to do with the pineapple, mix it with the pudding mixture or put it on as a separate layer. I put it on the cake as a separate layer, then the pudding, then the Cool Whip.

It was delicious! Belinda took a piece to the neighbor, who is laid up from knee surgery. She loved it and got the recipe from Belinda.