Categories: Dessert

Ingredients

• 1 can (20 oz) dole crushed pineapple undrained
• 1 pkg 2 layer size yello cake mix
• 1 1/2 c cold milk
• 1 pkg lemon instant pudding
• 2 c thawed cool whip 18
• 1/2 c angel flake coconut toasted
• 1/2 c planters chopped pecans

Directions

1. eheat 350. Drain pineapple, reserve 1c of the juice set pineapple aside. Prepare cake batter as directed on pkg, substitute 1 c reserve juice for 1 c water. Pour into greased 15×10×1 baking pan.

2. Bake 15-18 min. Cool completely on wire rack.

3. 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.

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