- Servings: 16-20
|1||(18.25 Oz) Box Yellow Cake Mix, plus ingredients to prepare|
|1||(20 Oz) Can Crushed Pineapple, not drained|
|½ cup||& Then 1/3 Cup Sugar|
|1||(3.4 Oz) Box Instant French Vanilla Pudding, plus ingredients to prepare|
|1½ cups||Heavy Cream|
|½ cup||Chopped Pecans|
Preheat oven to 350 degrees
Prepare yellow cake mix as directed using a greased 13x9-inch pan and bake for 30 to 35 min. While cake is baking, combine the pineapple and 1/2 cup sugar in saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.
Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.
Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining 1/3 cup sugar with electric mixer until stiff. Cover top of cake with whipped cream and sprinkle chopped pecans on top.