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Friday, March 6, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Ruth Rothrock
  • 1 box yellow cake mix with required ingredients
  • 20-ounce can crushed pineapple with juice
  • 1 cup sugar
  • 1 small package instant vanilla pudding
  • 31â�„2-ounce can coconut
  • 8-ounce whipped topping
  • 1 cup chopped pecans
Bake cake according to directions in 9-x13-inch pan and cool.
Simmer pineapple and sugar in small saucepan until sugar dissolves. Poke holes in cake with long-tined fork. Cover cake with warm pineapple mixture and chill. Prepare pudding according to directions; stir in coconut. Spread over pineapple. Cover with whipped topping and sprinkle with pecans. Keep covered in refrigerator.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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