Kay Hargrove shared this recipe with me on facebook. Sounds so heavenly. Looking forward to trying it this afternoon for my Mom's birthday.
1 - (181/2 oz.) lemon cake mix
1 large pkg. instant lemon pudding mix
1 large can crushed pineapple
1 cup sugar
1 carton of cool whip
Coconut
Bake the cake mix according to package directions in a 9 x 12 inch pan.
While the cake is hot, punch holes in it with a knife.
Cook the crushed pineapple and sugar for 5 minutes. Stirring constantly.
Spoon the above mixture over the cake and cool completely.
Prepare pudding mix and beat for at least 4 minutes.
Top the pudding mix on to the cake.
Now refrigerate the cake and allow the pudding to set.
Finally, top with cool whip and add sprinkles of coconut on top.
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