Saturday, February 20, 2010
1 box yellow cake mix
4 teaspoons Coconut Extract
1 sm. box vanilla instant pudding mix
1 can (20 ounces) crushed pineapple
1 tub (8 ounces) frozen whipped topping (thawed )
Preheat oven to 350°F. Prepare cake mix as directed on box, stirring 3 teaspoons of the extract into batter before baking. Pour into greased 13x9 baking pan.
Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
Prepare pudding mix as directed on box, stirring in remaining 1 teaspoon extract. Spread pineapple and juice over the cake. then spread pudding over the pineapple. Mix the cool whip until smooth. Frost with whipped topping over the pudding. Refrigerate 1 hour or until ready to serve.
I had this recipe for many years from my Auntie Frieda. I made it and gave half to my daughter's boyfriend's family to take home. My daughter had texted me and said while the boyfriend's mom was eating the cake she said "Oh Lordy!!"
With those words... it basically explains how delicious this cake is!