Angel Lush Cake

For our Easter Dessert this year, I decided to make something that was light, airy and fruity in taste. Since it is so sweet, light and airy, I think it is truly something an Angel might dive into if one was hungry!!

This dessert is the perfect ending to any meal but I thought it would be the perfect finale to our Easter Feast this year.

Angel Lush Cake

1 box Yellow Cake Mix (plus ingredients on box)
20 oz. can Crushed Pineapple
1 c. sugar
1 small box of Vanilla Pudding
1 1/2 c. Milk
1 Large Container of Cool Whip
1 c. coconut, toasted ( I put my coconut on a sprayed cookie sheet in a 350 degree oven. Check on coconut frequently and spread around coconut with a spatula until lightly golden brown.)

Prepare cake as directed on box. You can pour cake into a greased 9X13 pan or you can use a spring form cheesecake pan. After baking, remove cake from oven and using a chopstick, pierce holes into the cake. Combine the pineapple and sugar in a saucepan, and bring to a boil over medium heat. Stir constantly. Remove from heat and allow to cool. Pour the pineapple mixture over the cake. Prepare pudding with 1 1/2 c. milk. Allow to set up a little and then spread over cake and refrigerate until completely chilled. Cover cake with Cool Whip and sprinkle Coconut over the top. Enjoy!