Easter Praise Cake

This cake has a yellow cake base that is filled with a creamy pineapple mixture, topped with vanilla pudding and finished off with homemade whipped cream.

Ingredients:

• 1 yellow cake mix
• 20 oz can crushed pineapple
• 1 1/3 cups granulated sugar
• 1 3.4 oz vanilla pudding mix
• 1 1/2 cups heavy cream
• 1 cup flaked sweetened toasted coconut

Directions:

Preheat oven 350 degrees. Prepare cake mix as directed on box and bake using a greased 13 by 9 by 2 inch deep pan. Bake for 30 minutes. While cake is baking, combine pineapple and 1 cup of the sugar in saucepan and bring to a boil. Stir constantly and allow to cool for 5 minutes. Remove cake from oven then pierce the top of cake with a fork all over. Pour pineapple mixture over cake and set aside. Prepare pudding according to package directions. Spread pudding over cake and refrigerate for 1 hour. Whip heavy cream and remaining sugar until stiff peaks form. Cover top of cake with whipped cream and sprinkle toasted coconut on top.

Number of Servings: 15 to 20