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Luscious Tropical Dream Cake

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Ingredients

Adjust Servings:
1 (20 ounce) can crushed pineapple in juice, undrained
1 (17 -18 ounce) package yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/2 cups cold milk
1 (3 1/2 ounce) package lemon flavor instant pudding and pie filling
2 cups thawed whipped topping
2 teaspoons rum extract, divided (optional)
1 teaspoon coconut extract (optional)
1/2 cup flaked coconut, toasted (optional)
1/2 cup finely chopped pecans (optional)

Nutritional information

175.1
Calories
69 g
Calories From Fat
7.7 g
Total Fat
2 g
Saturated Fat
32.8 mg
Cholesterol
210 mg
Sodium
24.7 g
Carbs
0.4 g
Dietary Fiber
12.6 g
Sugars
2.4 g
Protein
81g
Serving Size

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Luscious Tropical Dream Cake

Features:
    Cuisine:

    This is a very flavorful, easy cake to make. I love that it bakes so quickly because of the use of the 15x10x1" pan. Like the other reviewer, I did not use the rum or coconut extracts, but did add coconut and pecans. I think those are a must! I plan to use this "formula" for this cake and make other kinds, like chocolate with chocolate pudding, cherries and whipped cream for a twist on blackforest cake. Many possibilities!

    • 60 min
    • Serves 24
    • Easy

    Ingredients

    Directions

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    Luscious Tropical Dream Cake, Found this in the latest Kraft Food & Family magazine Couldn’t resist it b/c of the pineapple/coconut combo! Pina Colada, here I come! I will be adding some rum flavoring to both the cake and the topping along with coconut flavoring; and will also make this in a disposable foil pan for convenience , This is a very flavorful, easy cake to make I love that it bakes so quickly because of the use of the 15x10x1 pan Like the other reviewer, I did not use the rum or coconut extracts, but did add coconut and pecans I think those are a must! I plan to use this formula for this cake and make other kinds, like chocolate with chocolate pudding, cherries and whipped cream for a twist on blackforest cake Many possibilities!, I made this cake for the Cake-A-Thon for Chef I Am I served it at my DD 22nd birthday party We had 20 family members for supper and everyone had a piece and loved it!!! It was also a BEAUTIFUL cake I will be making it often!!! I did not use the rum or coconut extract, I did use the toasted coconut and pecans


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    Steps

    1
    Done

    Preheat Oven to 350f.

    2
    Done

    Grease a 15x10x1-Inch Baking Pan.

    3
    Done

    Drain Pineapple, Reserving 1 Cup of the Juice; Set Pineapple Aside.

    4
    Done

    Prepare Cake Batter as Directed on Package, Substituting 1 Cup Reserved Juice For 1 Cup of the Water, and 1 Tsp Rum Extract (if Desired).

    5
    Done

    Pour Batter Into Baking Pan.

    6
    Done

    Bake 15 to 18 Minute or Until Wooden Toothpick Inserted in Center Comes Out Clean.

    7
    Done

    Cool Completely in Pan on Wire Rack.

    8
    Done

    Add Milk to Dry Pudding Mix and Beat With Wire Whisk 2 Minute or Until Well Blended.

    9
    Done

    Stir in Pineapple and Remaining 1 Tsp Rum Extract (if Desired) and Spread Over Cake.

    10
    Done

    Cover This With Whipped Topping Into Which You Have Stirred Coconut Extract(if Desired).

    11
    Done

    Sprinkle With Toasted Coconut and Pecans (if Desired).

    12
    Done

    Store in Refrigerator.

    Avatar Of Omar Smith

    Omar Smith

    Artisan bread maker baking up crusty and flavorful loaves with care and skill.

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