Welcome back to Fantabulous Friday where a fabulous dessert is featured each week.
This week the recipe came via (and adapted from) the Kraft Food & Family magazine. The original recipe is here but I will post it the way I made it.
Luscious Tropical Dream Cake
1 (20 oz) can crushed pineapple, reserve juice
1 pkg. (2 layer size) yellow cake mix (I used a butter cake mix)
1 pkg. (3.4 oz) Jello instant Pudding, Lemon flavor
1 1/2 cups cold milk
1/4 flaked coconut
1. Heat oven to 350*
2. Drain pineapple and reserve juice. Prepare cake batter as directed on box and replace the water with the pineapple juice (should be about 1 cup juice). Add extra water if called for. Pour into greased 15x10x1 -inch pan.
3. Bake 15 to 18 minutes or until toothpick comes out clean. Cool completely.
4. Beat pudding mix and milk with a whisk 2 minutes. Stir in pineapple. Spread over cake; sprinkle with shredded coconut (can add chopped pecans if desired. I so desired, but apparently didn’t have any pecans even though I know I bought some!)
5. Keep refrigerated.
This was a very moist, light, and yummy cake that was easy to make, and a perfect dessert on a late winter’s evening with the promise of spring just around the corner.