This is taken from Paula Deen's The Lady and Sons Just Desserts Cookbook.It's a bit of a silly name. I would probably rename it to "Pineapple Surprise Cake" or something like that. It really is a wonderful cake though...so moist, cool and refreshing. A perfect cake for the summer. And simple to boot.
Ingredients
1 18.25-oz. box yellow cake mix (plus ingredients to prepare)
1 20-oz. can crushed pineapple
1 1/3 cups sugar
1 3.4-oz. box French Vanilla pudding (plus ingredients to prepare)
1 1/2 cups heavy cream
1 cup flaked, sweetened coconut, toasted (see note)
Directions
Preheat oven to 350 degrees. Grease a 13 x 9 x 2-inch pan.
Prepare cake as directed on package. Pour into prepared pan. Bake 30 to 35 minutes. While cake is baking, combine pineapple and 1 cup of the sugar in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat and allow to cool slightly. Remove cake from oven and pierce holes in cake with a fork. Pour pineapple mixture over hot cake. Prepare pudding according to package directions. Spread over cake and refrigerate until thoroughly chilled. Before serving, beat cream and remaining sugar together with an electric mixer until stiff. Cover top of cake with whipped cream and sprinkle with toasted coconut.
To toast coconut: Spread in a thin layer on a cookie sheet. Place in a 350 degree oven. Watch very carefully because it can burn quickly. Stir as often as needed to ensure it browns evenly.
Serves 16 to 20.
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