Ingredients
1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (2 layer size) yellow cake mix
1 pkg. (3.4 oz.) Jell-O lemon flavor instant pudding
1-1/2 cups cold milk
2 cups thawed Cool Whip whipped topping
1/2 cup Baker’s Angel Flake coconut, toasted
1/2 cup chopped Planters pecans
Instructions
Heat oven to 350 degrees F.
Drain pineapple, reserving 1 cup juice. Prepare cake batter as directed on package, substituting reserved juice for 1 cup of the water. Pour into 15x10x1-inch pan sprayed with cooking spray. Bake 15 to 18 minutes, or until toothpick inserted in center comes out clean. Cool completely.
Beat pudding mix and milk with whisk 2 minutes. Stir in pineapple; spread over cake. Cover with Cool Whip; top with coconut and nuts. Keep refrigerated. Serves 24.
– Provided by Mary Anne Roos
Luscious Tropical Dream Cake
Click HERE to download a printable version.
Provided by Mary Anne Roos