RIGHT SIDE UP PINEAPPLE CAKE
1 box (18.25 oz) yellow cake mix (prepared as directed with 3 eggs, 1/3 cup vegetable oil, 1 1/3 cups water)
FOR THE PINEAPPLE MIXTURE:
1 (20 oz) can crushed pineapple, undrained
1 cup brown sugar (firmly packed) or granulated sugar
FOR THE PUDDING MIXTURE:
1 (4-serving size) package instant vanilla pudding (prepared as directed with 2 cups milk)
1 (8 oz) package cream cheese, softened
FOR TOPPING THE CAKE:
2 or 3 medium bananas, enough to cover (optional)
1 (12 oz) container Whipped Topping, thawed
1/4 to 1/2 cup pecan pieces
1/2 cup shredded coconut (optional)
24 maraschino cherry halves (for decorating)
Prepare and bake cake according to the package directions for a 9 x 13-inch pan. Set the cake, in the pan, on a rack to cook.
In a small saucepan, combine undrained pineapple and sugar over medium high heat. Boil for 5 minutes, reducing heat if necessary. Do not let sugar mixture burn. Pour the pineapple mixture over top of baked cake and allow to cool.
Prepare instant pudding per package instructions; add softened cream cheese to prepared pudding and blend thoroughly. Pour pudding mixture over top of cooled cake.
Slice bananas, if using, and place evenly on top of cake. Top with whipped topping, covering bananas (or cake) completely. Sprinkle with pecans, then coconut, if using. Decorate with maraschino cherry halves.
Refrigerate leftover cake.
Makes 1 (13x9-inch) cake
Source: Product label: Kroger Whipped Topping label, 1980's? |