Mix together first four ingredients for 2 minutes on medium speed. Pour into a jellyroll pan. Bake at 350 degrees F for 15 - 20 minutes.
While cake is baking, boil together crushed pineapple and sugar. Let simmer till thick. When cake is done and still HOT poke hole with the handle of a wooden spoon into the cake. Pour the pineapple mixture over the top of the cake. Refrigerate the cake for several hours or overnight. For best results do the overnight process.
The next day, mix together the lemon pudding and milk. Spread on top of cake and refrigerate for l hour. Top with whipped cream. Optional: Top with lots of coconut and nuts.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.