- Serves: n/a
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
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1 - 18.5 oz. package yellow cake mix
- 1 - 15.25 oz. can crushed pineapple in juice, undrained
- 1 cup granulated sugar
- 2 large bananas, sliced
- 1 - 6 3/4 oz. package instant vanilla pudding mix
- 1 - 8 oz. container frozen nondairy whipped topping, thawed
- 1/2 cup chopped pecans
- 1/2 cup flaked sweetened coconut
- Prepare and bake cake according to package directions.
- In a small saucepan, mix together the pineapple, including juice and sugar and bring to a boil.
- When cake is done, remove from oven and pour the pineapple mixture over the top of the hot cake, spreading evenly. Place in refrigerator to cool.
- Once cool, top with the sliced bananas.
- Prepare the instant pudding according to package directions and spread over the bananas.
- Spread the whipped topping over the pudding. Sprinkle the chopped pecans over the whipped topping. Sprinkle the coconut over the pecans.
- Store in the refrigerator.
Submitted by: Recipe Group Member
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