Recipes Made with Cake Mixes

Pineapple Coconut Cake

(Family Features) Summer picnics are the perfect opportunity for a getaway in your own backyard, filled with a bounty of food, laughter and fun. There’s no better way to cap off one of these memorable “staycation” meals than with a fruity, island-inspired dessert.

Pineapple Coconut Cake

Prep: 10 min | Bake: 35 min | Yield: 12 to 16 servings

A Tropical Summer Treat

Create this summer’s tropical picnic to remember with these tips:

Transform your backyard into a beachside cabana. From grass table skirts to brightly colored beach balls to flaming tiki torches, the options are nearly endless for establishing an island ambiance.

Set the mood with music. Steel drums and lively rhythms are the perfect backdrop to a festive beach-style party.

Greet guests with leis and umbrella-capped beverages. These simple touches go a long way to enhance the festive spirit.

Whether guests include kids, or simply the young at heart, add some interactive beach-inspired activities, such as a volleyball net or sandbox for building sand castles.

Ingredients

  • 1 (20 ounce) can Dole Crushed Pineapple, divided
  • 1 (18.25 ounce) box yellow cake mix*
  • 1 tablespoon coconut extract
  • 1 (4 serving size) box instant vanilla pudding
  • 1 cup cold low-fat milk
  • 1 (8 ounce) tub frozen whipped topping, thawed
  • 2 cups sweetened flake coconut

Instructions

  1. Heat oven to 350 degrees F. Spray two 9 inch cake pans with cooking spray.
  2. Drain pineapple; reserve juice. Divide crushed pineapple in half; set aside.
  3. Prepare cake mix according to package directions, replacing water with reserved juice and adding coconut extract; beat two minutes. Fold half of crushed pineapple into cake batter.
  4. Pour cake batter into prepared cake pans. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
  5. Cool in pan for 10 minutes. Transfer from pan to wire rack; cool completely.
  6. Stir together instant vanilla pudding and cold milk until smooth, about two minutes; fold in whipped topping. Combine remaining pineapple with mixture.
  7. Place one cake layer on plate; spread pineapple frosting over top. Place second cake layer over top. Frost top and sides of cake with remaining pudding frosting. Garnish with coconut.
  8. Refrigerate for one hour before serving.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Attribution

Recipe and photo used with permission from: Dole



God's Rainbow - Noahic Covenant