summer cake
This is a perfect way to satisfy a sweet tooth on a hot summer day. Pair with iced coffee and you're good to go.
prep time
cook time
method
Bake
yield
Ingredients
- 1 box butter recipe cake mix (will need butter, water, and eggs to make)
- 1 package instant vanilla pudding (will need milk)
- 1 package 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
How To Make summer cake
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Step 1This 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).
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Step 2Make instant vanilla Pudding according to directions. Let set on the counter a few minutes. Spread half over each cake.
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Step 3Spread half the whipped cream over the pudding on each cake.
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Step 4Cover with toasted coconut and toasted nuts.
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Step 5Refrigerate over night and keep in the fridge until time to serve.
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Step 6If taking to a potluck or BBQ, you can freeze it, then take it out before taking with you. :)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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