Pineapple Casserole Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.

In a large bowl, stir together the cake mix, pudding mix and milk. Stir in the flour mixture just until combined. Pour into prepared pan.

Bake for 15 to 20 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool completely before frosting.

To make the frosting: In a medium bowl, stir together the butter, 1/2 cup sugar and 1/2 cup milk. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the pecans. In a large bowl, beat the butter mixture with the 1/2 cup of sugar and 1/2 cup milk, until smooth. Stir in the vanilla. Fold in the whipped topping. Spread evenly into the prepared pan.

To make the filling: In a medium bowl, stir together the 1/2 cup of sugar and 1/2 cup milk. Beat in the flour mixture until well blended. Stir in the pecans. In a medium bowl, beat the 2 egg yolks with the butter mixture, then stir in the coconut and 1/2 cup of pecans. Fold in the coconut mixture, and spread evenly into the prepared pan.

To make the filling: In a medium bowl, stir together the 1/2 egg yolks and 1/2 cup of milk. Beat in the flour mixture. Stir in the pecans. Divide the batter evenly between two sheets of waxed paper. Wrap each sheet of waxed paper with a damp kitchen towel and place them in a shallow baking sheet. Let rise in a warm place until doubled, about 1 hour.

Frost the cake with the whipped topping. Garnish with the pecans. Drizzle with 1/2 cup of the butter mixture. Let cool in pan for 1 hour. Unwrap and slice.