Sorry I don't have a picture of this cake. Working with a new program and somehow lost the picture. It was a pretty picture and tasty looking picture. This is a picture I found that looks the closest to my cake.
1 Butter Yellow Cake Mix
Mix and bake according to directions using a 13 x 9 x 2 baking dish sprayed with non-stick spray. Poke holes in the cake (I used a wooden spoon handle). Allow to cool.
1 cup sugar
1 large can crushed pineapple with juice
While the cake is cooking combine the sugar and pineapple with juice in a small saucepan. Bring to a boil over med. high heat allowing the sugar to melt. Pour evenly over the cooled cake.
1 large box vanilla instant pudding mix
Make pudding mix according to box directions. Spread evenly over pineapple.
Sprinkle with nuts and coconut.
Top with whipped topping and sprinkle with pecans.
Refrigerate.
Comment: Shirley McLain, Author of Princess Adele's Dragon, sent this recipe to me to go with my review for her book. As soon as I read it I knew I had to add this to my must make list. I made it over the weekend and OMGoodness! This cake is a gotta make many times again recipe. I used unsweetened coconut and almond slivers which gave it a nice texture and taste. So good. I want to give this a try using a carton of frozen, thawed strawberries next. This cake has many possibilities.
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