(Taken from Kraft Foods magazine. I would post my own picture of it, but it was gone before I could take one! )
1 can (20 oz.) crushed pineapple, undrained
1 pkg. yellow cake mix
1-1/2 c. cold milk
1 pkg. lemon pudding (or vanilla pudding if you prefer it)
2 c. thawed Cool Whip
1/2 c. coconut, toasted
1/2 c. chopped pecans
Preheat oven to 350 degrees F. Drain pineapple, reserving 1 cup of the juice; set pineapple aside. Prepare cake batter as directed on package, substituting 1 cup reserved juice for 1 cup of the water. Pour batter into greased 15x10x1 inch baking pan.
Bake 15 to 18 minutes or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
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.
Makes 24 servings.
No comments:
Post a Comment