Tropical Cake

Submitted By:	Todd Carlson
Preheat:	350°

1 Can (20 ounces) Crushed Pineapple – Undrained
1 package Yellow Cake Mix
1 1/2 Cups Milk
1 Package Lemon Instant Pudding Mix
2 Cups Whipped Topping
1/2 Cup Coconut
1/2 Cup Pecans – Chopped

Directions

Preheat oven to 350°. Drain pineapple, reserving 1 cup of the juice.

Prepare cake batter as directed on package, substituting 1 cup of reserved juice for 1 cup of the water. Pour batter into a greased 15x10x1 baking pan.

Bake 15 to 18 minutes - cool completely.

Add milk to pudding mix. Beat with wire whisk for 2 minutes or until well blended. Stir in pineapple. Spread over cake; cover with whipped topping. Sprinkle with coconut and pecans.

Rate this Recipe:

Comments

There are not yet any comments for this recipe.