2 1/2 cups shortening
3 eggs, beaten
1 cup milk
1/2 cup brown sugar
1 pinch salt
1 (3 ounce) can crushed pineapple with juice
2 1/2 cups chopped pecans
1 (16 ounce) can sweetened condensed milk
1 (12 ounce) package instant coconut cream pudding mix
1 (6 ounce) can crushed pineapple with juice
1 (12 ounce) package instant coconut cream pudding mix
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, cream together the shortening, eggs, milk, brown sugar, 1 cup brown sugar, 1/2 cup crushed pineapple, pecans and ½ cup sweetened condensed milk. Mix until smooth and use to frost the sides of the cake.
Place marshmallow creme in a large saucepan over low heat. Stir granulated sugar, sour cream, banana and vanilla, then stir vigorously. Cool slightly.
In a medium bowl, mix pudding mix, pineapple and pineapple juice. Insert spatula or spoon into pastry shells and swirl gently, holding the pastry in place.
Place marshmallow creme in the bottom of a 9 inch springform pan. Fill with chocolate and frost the top. Adjust cup size to suit the size of your pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely, then frost with whipped cream.