Cheryls Decadent Pineapple Pudding Coconut Cake Recipes

CHERYL'S DECADENT PINEAPPLE, PUDDING, COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees.
• Prepare at 13 x 9 x 2 inch baking dish with baking spray.
• Prepare the cake mix as directed on the box.
• Pour into the prepared baking dish and bake for approximately 32 minutes, or until a toothpick inserted comes out clean.
• Meanwhile, pour the pineapple along with its juice into a saucepan along with the 1 cup of sugar. Bring this mixture to a boil over medium heat while stirring constantly. Remove from heat and allow it to slightly cool.
• When the cake is done, remove it from the oven and pierce holes into the cake using the prongs of a fork. Pour the pineapple mixture over the hot cake and set it aside.
• Prepare the instant pudding according to the package directions. Spread the pudding over the cake/pineapple and refrigerate until it is thoroughly chilled.
• Whip the heavy whipping cream with the 1/2 cup sugar until it is stiff. Cover the top of the cake with the whipped cream.
• Sprinkle the coconut on top.
• Share with others and enjoy!

MOIST COCONUT PUDDING CAKE

Steps:

• Mix cake mix, water, vegetable oil and eggs.
• Pour into a greased and floured 9 x 13 baking pan.
• In a large bowl, pour vanilla pudding mixes, cold milk and water. Beat and mix well until blended. Pour over cake batter in pan.
• Bake in a 350 degree oven for 45 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 30 minutes. Place in refrigerator for 1 hour. Remove and put topping on.
• TOPPING: Mix coconut flavor pudding mix with 1 cup of cold milk. Pour over chilled cake and sprinkle with coconut.
• Keep refrigerated. Pudding cake will increase in flavor as it mellows in refrigerator after one day. Time does not include refrigeration time.

COCONUT CHERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees (if using a glass baking pan lower oven temperature to 325 degrees). Make sure the rack is in the center position.
• Spoon the pineapple evenly over the bottom of an ungreased 13 x 9" pan.
• Add the layer of cherry filling over the pineapple.
• Add the dry cake mixture, spread evenly so that it reaches all sides of the pan.
• Drizzle the entire pan with melted butter.
• Sprinkle the coconut and pecans evenly over the top of the cake.
• Bake 55 to 60 minutes, until the cake is a deep brown and a toothpick inserted into the center comes out clean.
• Cool on a wire rack for 10 minutes.
• Serve with vanilla ice cream on top!

CHERRY PINEAPPLE CABANA DUMP CAKE

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease a 13x9-inch baking pan. In the prepared baking pan, layer undrained crushed pineapple, then LUCKY LEAF Cherry Fruit Filling. Sprinkle dry cake mix over the top, smoothing evenly and covering the top.
• Pour the melted butter or margarine over the top, covering evenly. Top with the coconut and nuts.
• Bake for 50 to 60 minutes or until brown on top and bubbly.
• Let cool 30 minutes. Serve warm or cooled.