Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: make cake according to instructions on box and allow to cool. while cake is cooling make the pudding and refrigerate. drain pineapple, reserving 1/2 the liquid. mix pineapple and the reserved liquid with the sugar. poke holes in the cake with the handle of a wooden spoon or any object that will poke resevior holes in the cake. pour the pineapple mixture over the holes, next spread the pudding over the pineapple and then finish with a layer of whipped cream.

Target recipe: preheat oven to 350 degrees. combine brown sugar and 1 tablespoon flour in a bowl, mix and set aside. combine 1 1/4 cups flour with the granulated sugar, pecans, baking powder and salt in a bowl, make well in the center. combine milk, margarine, and vanilla and add to flour mixture, stir until moist. spread batter into an 8 inch square baking pan, sprinkle top with brown sugar mixture. pour boiling water over batter, do not stir. bake at 350 for 35 minutes or until pudding is bubbly and cake springs back when lightly touched in center. serve warm with whipped cream topping. garnish with pecans if desired. i made this cake this past weekend, it is not too heavy as i got it from cooking light magazine.