Luscious Tropical Dream Cake

Originally from Kraft Food and Family Magazine

1 can (20 oz) crushed pineapple, drained (reserve juice)

1 pkg (2 layer size) yellow cake mix

1 pkg (3.4 oz) lemon flavor instant pudding

1 1/2 cups cold milk

2 cups thawed whipped topping

1/2 cup coconut, toasted

1/2 cup chopped pecans

Heat oven to 350 degrees.

Prepare cake batter as directed on package, substituting 1 cup reserved pineapple 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 whipped topping.  Top with coconut and nuts.  Keep refrigerated.

Thoughts and Tips

If you don't like lemon, you can make this with vanilla pudding instead. 

You may not be able to get a full cup of pineapple juice from the crushed pineapple.  If not, just add water to make a cup.

The cake comes out fairly thin, but it is a good proportion to the topping.

It is hard to spread the whipped topping over the pudding without mixing the pudding into it.  Don't worry if it looks a little funny--once you sprinkle the coconut and nuts you can't tell.

This cake is delicious!  The combination of flavors is excellent and it is not too rich.  It's like a little taste of the tropics.