The Tri-City Herald Food & Wine section July 6 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Pineapple Better-Than-Everything Cake
1 (standard) package yellow cake mix, prepared according to package directions
1 (20-ounce) can crushed pineapple
1 cup sugar
1 (6-serving) package vanilla pudding, prepared according to package directions
2 cups heavy cream, whipped and sweetened to taste
1 cup, or to taste, flaked coconut, toasted
Bake cake in a 9-by-13-inch pan as directed on package. Bring undrained pineapple and sugar to boil in a saucepan; set aside to cool. When cake has cooled, poke holes in it with a fork and pour pineapple mixture over it. Spread prepared pudding over top of pineapple layer. Refrigerate. Shortly before serving, cover cake with whipped cream and sprinkle with coconut.
Makes 24 servings.
Per serving: 237 calories (41 percent from fat), 11 g fat (5.9 g saturated, 3.3 g monounsaturated), 27.5 mg cholesterol, 1.6 g protein, 34 g carbohydrates, 0.8 g fiber, 211.3 mg sodium.
From: The Miami Herald