SUMMER CAKE

Summer Cake image

Provided by Roni Rawlins

Categories Cakes

Number Of Ingredients 6

1 box butter recipe cake mix (will need butter, water, and eggs to make)
1 pkg instant vanilla pudding (will need milk)
1 pkg cool whip extra creamy made with real cream
2 15 oz cans crushed pineapple in syrup drained
2/3 bag sweetened shredded coconut (toasted)
walnuts (or pecans) toasted and chopped

Steps:

1. This recipe will make 2 whole single cakes or you can layer to make one big fancy cake. Follow directions on butter Recipe Cake Mix and bake in 2 came rounds. (No matter how much butter the cake mix calls for (usually 1/3c) use a whole stick. Soft butter not melted. Real butter works best. When done, remove from oven and poke holes with a fork in warm cakes. Drain both cans of crushed pineapple. (If you can only find pineapple in 100% juice, add some sugar to taste and cook it down on the stove until it's sweet to taste). Pour 1 15 Oz can crushed pineapple (drained) over each cake. Let cool. (Can put in fridgerator).
2. Make instant vanilla Pudding according to directions. Let set on the counter a few minutes. Spread half over each cake.
3. Spread half the whipped cream over the pudding on each cake.
4. Cover with toasted coconut and toasted nuts.
5. Refrigerate over night and keep in the fridge until time to serve.
6. If taking to a potluck or BBQ, you can freeze it, then take it out before taking with you. :)