Ingredients for Luscious Tropical Dream Cake
- Crushed Pineapple In Juice
- Yellow Cake Mix
- Eggs
- Oil
- 1 1/2 cups of milk
- Lemon Flavor Instant Pudding And Pie Filling
- 8 ounces of whipped topping (such as Cool Whip)
- 2 teaspoons rum extract
- 1/2 teaspoon of coconut extract
- Flaked Coconut
- 1/4 cup chopped pecans
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How to Make Luscious Tropical Dream Cake
- Preheat oven to 350°F (175°C).
- Grease a 15x10x1-inch disposable foil baking pan.
- Drain one 20-ounce can of pineapple chunks, reserving 1 cup of the juice. Set pineapple aside.
- Prepare your favorite boxed cake mix according to package directions, substituting 1 cup of the reserved pineapple juice for 1 cup of the water called for in the recipe. Stir in 1 teaspoon of rum extract.
- Pour batter into the prepared baking pan.
- Bake for 15-18 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- In a medium bowl, whisk together one 3.4-ounce package of instant vanilla pudding mix with 1 1/2 cups of milk for 2 minutes, or until smooth and well blended.
- Gently fold in the drained pineapple chunks and 1 teaspoon of rum extract.
- Spread the pudding mixture evenly over the cooled cake.
- Top with 8 ounces of whipped topping (such as Cool Whip), into which you have stirred 1/2 teaspoon of coconut extract.
- Sprinkle generously with 1/2 cup toasted coconut flakes and 1/4 cup chopped pecans.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
50g
Fat
9g
Carbs
8g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For Large Groups Low Protein Healthy Desserts Fruit Easy Potluck Kid Friendly Picnic Cakes Nuts Dietary Low Cholesterol Brown Bag Inexpensive Toddler Friendly Low In Something Coconut Tropical Fruit Pineapple Brunch To Go Number Of Servings
