Ingredients
1 (20 ounce) can DOLE Crushed Pineapple in Juice, undrained
1 package (2-layer size) yellow cake mix
1 (3.4 ounce) package 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
Directions
Heat oven to 350 degrees F.
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 minutes or until toothpick inserted in center comes out clean. Cool completely.
Beat pudding mix and milk with whisk 2 minutes. Stir in pineapple. Spread over cake; cover with COOL WHIP. Top with coconut and nuts. Keep refrigerated.
Comments are closed.