Categories: Dessert
Ingredients
- 1 can (20 oz) dole crushed pineapple undrained
- 1 pkg 2 layer size yello cake mix
- 1 1/2 c cold milk
- 1 pkg lemon instant pudding
- 2 c thawed cool whip 18
- 1/2 c angel flake coconut toasted
- 1/2 c planters chopped pecans
Directions
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eheat 350. Drain pineapple, reserve 1c of the juice set pineapple aside. Prepare cake batter as directed on pkg, substitute 1 c reserve juice for 1 c water. Pour into greased 15×10×1 baking pan.
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Bake 15-18 min. Cool completely on wire rack.
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Add milk to dry pudding mix beat with wire whisk 2 min or until well blended. Stir in pineapple. Spread over cake cover with whipped topping . Sprinkle with coconut and pecans. Store in refrigerator.