Bake cake as directed. Remove from oven. Cool 5 minutes. Cover with pineapple (juice and all).
Make vanilla pudding as directed. Carefully spread over pineapple. Cover pineapple with Cool Whip (as much as you like) Keep refrigerated. It keeps perfectly for several days.
Source: This recipe is from an old Church Cookbook
By Keeper from NC
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I like this cake. It is moist, and pineapple tastes so good cooked!
Beat egg whites with salt to form moist, glossy peaks. Gradually beat in 3/4 cup sugar. Beat egg yolks and other 3/4 cup sugar until thick; add lemon and pineapple juices; beat until sugar dissolves.
Although I seriously doubt this recipe originated in the Polynesian Islands, it is now quite popular with those wonderful people who love pineapple any way it's prepared.
Not only is this scrumptious, it is also simple to make, looks tempting, serves a big group and can be made ahead. It gets better the longer it sits.