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summer cake

ronirawlins avatar
Recipe by
Roni Rawlins
@ronirawlins
Carnegie, OK

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.

method Bake

Ingredients For summer cake

  • 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

How To Make summer cake

  • 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. :)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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