Pineapple Cake

Wow, it's been awhile since I have posted a recipe, which means I haven't been doing a whole lot of cooking/baking lately.  Blame it on law school.  Law school is to blame for everything.  Anyways, when Grams passed away last year a neighbor brought over this cake.  Matt and I loved it so much I had to get the recipe from her.  I made it this past weekend for a cook-out with friends and it was a big hit.  It's a perfect summer cake, and great to take to potlucks/cook-outs.

Pineapple Cake

1 box yellow cake mix with whatever ingredients called for on the box (I usually use an egg sub that equals 3 eggs, 1 cup water and 1/2 cup baby food pears)
1 can crushed pineapple in its own juice
1 small box fat free, sugar free instant vanilla pudding mix
1 cup skim milk
1 container Cool Whip
1 cup shredded sweetened coconut

Bake cake according to box directions (subbing baby food pears for oil and egg substitute for eggs if you want to be a super hero), in a 13x9 inch pan.  Once cake is baked, set it aside to cool.  Meanwhile, whisk together pudding mix and milk until good and smooth.  Let sit in fridge for awhile to thicken up.  Fold Cool Whip into pudding.  Once cake is cool, poke holes all over it with the end of a wooden spoon.  Pour pineapple, with juice, all over.  Let that sit for 10 minutes or so.  Spread Cool Whip mixture over pineapple, covering completely.  Sprinkle with coconut.

Obviously the longer you let this cake sit, the more the pineapple and juice soak in, which creates a whole lot of deliciousness.  It's such a great summer dessert, and if you use the subs I mentioned, it's very light.