Luscious Tropical Dream Cake

By sandy_h

From Jessie

Ingredients

• 1 can (20 oz.) DOLE 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

Details

Servings 24

Preparation

Step 1

HEAT oven to 350ºF.

DRAIN pineapple, reserving 1 cup juice. Prepare cake batter as directed on package, substituting reserved juice for 1 cup of the water. Pour into greased 15x10x1-inch pan.

BAKE 15 to 18 min. or until toothpick inserted in center comes out clean. Cool completely.

BEAT pudding mix and milk with whisk 2 min. Stir in pineapple. Spread over cake; cover with COOL WHIP. Top with coconut and nuts. Keep refrigerated.

(Substitute: Could use JELL-O Vanilla Flavor Instant Pudding instead of Lemon.)

Prep Time: 20 min Total Time: 1 hr 8 min Makes: 24 servings