• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 can (20 oz.) crushed pineapple in juice, undrained
  • 1 pkg. (2-layer size) yellow cake mix
  • 1-1/2 cups cold milk
  • 1 pkg. (4-serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling
  • 2 cups thawed COOL WHIP Whipped Topping
  • 1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
  • 1/2 cup PLANTERS Chopped Pecans


  • PREHEAT oven to 350ºF. 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 min. 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.

Categories: Dessert 
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