This recipe for Tropical Wedding Cake is from an old, yellowed and ripped newspaper clipping. A local Southern Indiana grocery store had run this ad as their recipe of the week.
1 box yellow cake mix, prepared as directed on box and baked in a greased and floured 9 x 13-inch pan.
In a medium saucepan, combine 1 cup sugar with a one pound four ounce can of crushed pineapple and cook over medium heat for five minutes.
When cake comes from oven, pierce top with a large fork and pour warm pineapple-sugar mixture over the cake.
Prepare one large package of vanilla pudding (not instant) according to directions and spread over pineapple. Cover and refrigerate cake overnight.
When ready to serve, spread Regular or Extra Creamy Whipped Topping over top of cake and sprinkle with coconut.
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