#2217 - Pineapple Pudding Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3oz. box Jell-O lemon instant pudding mix
1 - 15oz. can Dole crushed pineapple (do not drain)
1 cup Baker's angelflake coconut
4 eggs
1/4 cup canola oil
1/2 cup Domino's dark brown sugar (packed)
1/2 cup chopped pecans
Glaze: 1/2 cup butter; 1/2 cup white sugar; 1/2 cup Carnation evaporated milk (NOT condensed); 1 1/3 cups Baker's angelflake coconut; 1/2 cup chopped pecans

In a mixer add yellow cake mix, lemon pudding mix, eggs and canola oil--beat. Add crushed pineapple and its juice and 1 cup coconut--beat until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Sprinkle the brown sugar and 1/2 cup chopped pecans over the top of the batter. Bake at 325 degrees for 45 minutes. While the cake is baking, make the glaze: in a saucepan over medium heat add butter, white sugar and evaporated milk--cook/stir until boiling and it starts to thicken. Remove from heat--add 1 1/3 cups coconut and 1/2 cup chopped pecans--stir until mixed. Let cake cool slightly, then spread the glaze mixture evenly over the top of the hot cake. Cool completely. Refrigerate until cold.