Luscious Tropical Dream Cake

photo by:kraft

According to one fan: “This was like having a little slice of vacation." And it's a lot less expensive than a trip to the Caribbean.

time

prep:

20 min

total:

1 hr 8 min

servings

total:

24 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

can (20 oz.) DOLE Crushed Pineapple in Juice, undrained

pkg. (2-layer size) yellow cake mix

pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding

1-1/2

cups cold milk

cups thawed COOL WHIP Whipped Topping

1/2

cup BAKER'S ANGEL FLAKE Coconut, toasted

1/2

cup chopped PLANTERS Pecans

Make It

HEAT oven to 350ºF.

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 min. or until toothpick inserted in center comes out clean. Cool completely.

BEAT pudding mix and milk with whisk 2 min. Stir in pineapple. Spread over cake; cover with COOL WHIP. Top with coconut and nuts. Keep refrigerated.

DOLE is a registered trademark of Dole Food Company, Inc.

Kraft Kitchens Tips

Substitute

Prepare using JELL-O Vanilla Flavor Instant Pudding.

Rate recipes, or edit your previous ratings and more. Sign In

kayt555

posted:2/7/2013

Made this cake for a Superbowl/Birthday party this past Sunday and it was an absolute winner !!! I added Watkins Rum flavoring to the crushed pineapples and it took this cake to a whole new level. My guests and family were asking for thirds. Love it. Can't wait to make this again this weekend. :)

dsuhar

posted:11/8/2012

Okay so we love this cake. I have made a few alterations to it and it is to die for!! Instead of the lemon pudding I used coconut cream pudding and I put a whole can of crushed pineapple in the cake mix in-place of the water. Also used candied pecans on top....Yummy!!!

canres

posted:10/21/2012

I have made this cake for family and friends and it is a hit everytime. I have subsituted instant vanilla pudding for the lemon pudding and it works great with the flavors.

kerly87

posted:5/17/2012

One word, AWESOME! I did not have a 15x10 inch pan so I used a 9x13 inch. Hubby and I are both diabetic so I used sugar free cake mix and pudding mix. I toasted unsweetened coconut and mixed a little artificial sweetener in it. We love it!

cookieladyangel

posted:5/11/2012

Easy cake to make and it's a great dessert for spring/summer. I will definitely make it again.

a cook

posted:12/12/2010

THIS CAKE ROCKS! I made it at Thanksgiving for my Grandpa's birthday and the whole family inhaled it! A real winner! I'm making it again to take to my in-laws for Christmas.

Patrcia286

posted:9/2/2010

Easy to make.

GrammyCG1

posted:6/26/2010

This is one of my family's favorite cakes! Very refreshing & love the lemon flavor.

eva286

posted:4/5/2010

THIS A CAKE EVERYONE WILL LOVE.....I MADE IT FOR MY JOB AND EVERYONE JUST LOVED IT...ALSO VERY EASY TO DO!!!!! SO I GIVE IT 2 THUMBS UP :)

chiuracl

posted:4/2/2010

Everyone loved this cake! Suggestion to those who are going to make this for the first time, cook cake in the 9x13 pan but have another bigger dish to put the cake in after it's baked. I found that the cake filled up the entire height of the 9x13 pan so to pour the pudding/pineapple mix and then top with the cool whip would have overflowed the 9x13 pan. Luckily, that didn't happen but only because I transferred the cake to a bigger pan/container.