Cooking With Grandma Judy

Ingredients

• 1 Duncan Hines Classic Butter Recipe Golden Cake Mix
• 1 cup sugar
• 1 small can crushed pineapple
• 1 vanilla pudding mix, prepared
• 1 carton Cool Whip
• 1 small can coconut
• Green food coloring
• Jelly Beans

Directions

Bake cake according to package instructions in a 13 x 9-inch pan. Cool in pan.

Put sugar and crushed pineapple in a saucepan and bring to a rolling boil. Remove from heat. Punch holes in cake with the handle of a wooden spoon. Pour sugar and pineapple mixture over cake.

Prepare pudding as directed on package and allow to slightly thicken. Pour on top of cake.

Spread one carton of Cool Whip on top of pudding.

Mix a few drops of green food coloring with coconut. Add just a drop or two at a time until coconut is desired color. Sprinkle coconut on top of Cool Whip. Add jelly beans.

Store in refrigerator.

NOTE: This cake is very moist and delicious. You can make it any time of year. Just omit food coloring and substitute Maraschino cherries for the jelly beans.

When ready to serve, cut into squares and top with maraschino cherry.

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