Post by wilderness on Sept 1, 2020 8:38:29 GMT -5
Tropical Dream Cake-cooktocook
Servings:24
Ingredients:
20 oz. can of crushed pineapple, drain and reserve the juice
1 pkg. (2 layer size) yellow cake mix (*I used a pineapple cake mix*)
1 pkg. (3.4oz.) lemon flavored instant pudding (*I used a sugar free cheesecake flavor*)
1 1/2 cup of cold milk
2 cups thawed whipped topping (*I used an 8oz. container of Lite Cool Whip*)
1/2 cup coconut, toasted
1/2 cup pecans, chopped
Directions:
1--Heat oven to 350*.
2--Prepare cake batter as directed on pkg., substituting reserved pineapple juice for the 1 cup of the water. Pour into 15X10X1 inch pan sprayed with cooking spray.
3--Bake 15 to 18 minutes or until toothpick inserted in center comes clean. Cool completely.
4--Beat pudding mix and milk with whisk for 2 minutes. Stir in pineapple; spread over cake. Cover with whipped topping; top with coconut and pecans. Keep refrigerated.
Ingredients:
20 oz. can of crushed pineapple, drain and reserve the juice
1 pkg. (2 layer size) yellow cake mix (*I used a pineapple cake mix*)
1 pkg. (3.4oz.) lemon flavored instant pudding (*I used a sugar free cheesecake flavor*)
1 1/2 cup of cold milk
2 cups thawed whipped topping (*I used an 8oz. container of Lite Cool Whip*)
1/2 cup coconut, toasted
1/2 cup pecans, chopped
Directions:
1--Heat oven to 350*.
2--Prepare cake batter as directed on pkg., substituting reserved pineapple juice for the 1 cup of the water. Pour into 15X10X1 inch pan sprayed with cooking spray.
3--Bake 15 to 18 minutes or until toothpick inserted in center comes clean. Cool completely.
4--Beat pudding mix and milk with whisk for 2 minutes. Stir in pineapple; spread over cake. Cover with whipped topping; top with coconut and pecans. Keep refrigerated.
