Luscious Tropical Dream Cake

“Found this in the latest Kraft Food & Family magazine. Couldn't resist it b/c of the pineapple/coconut combo! Pina Colada, here I come! I will be adding some rum flavoring to both the cake and the topping along with coconut flavoring; and will also make this in a disposable foil pan for convenience.”

Ingredients Nutrition

  • 1 (20 ounce) can crushed pineapple in juice, undrained
  • 1 (17 -18 ounce) package yellow cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 12 cups cold milk
  • 1 (3 1/2 ounce) package lemon flavor instant pudding and pie filling
  • 2 cups thawed whipped topping
  • 2 teaspoons rum extract, divided (optional)
  • 1 teaspoon coconut extract (optional)
  • 12 cup flaked coconut, toasted (optional)
  • 12 cup finely chopped pecans (optional)


  1. PREHEAT oven to 350ºF.
  2. Grease a 15x10x1-inch baking pan.
  3. Drain pineapple, reserving 1 cup of the juice; set pineapple aside.
  4. Prepare cake batter as directed on package, substituting 1 cup reserved juice for 1 cup of the water, and 1 tsp rum extract (if desired).
  5. Pour batter into baking pan.
  6. BAKE 15 to 18 minute or until wooden toothpick inserted in center comes out clean.
  7. Cool completely in pan on wire rack.
  8. ADD milk to dry pudding mix and beat with wire whisk 2 minute or until well blended.
  9. Stir in pineapple and remaining 1 tsp rum extract (if desired) and spread over cake.
  10. Cover this with whipped topping into which you have stirred coconut extract(if desired).
  11. Sprinkle with toasted coconut and pecans (if desired).
  12. Store in refrigerator.

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