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."
photo by a user photo by a user
Ready In:


  • 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)


  • PREHEAT oven to 350ºF.
  • Grease a 15x10x1-inch baking pan.
  • 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, and 1 tsp rum extract (if desired).
  • Pour batter into baking pan.
  • BAKE 15 to 18 minute or until wooden toothpick inserted in center comes out clean.
  • Cool completely in pan on wire rack.
  • ADD milk to dry pudding mix and beat with wire whisk 2 minute or until well blended.
  • Stir in pineapple and remaining 1 tsp rum extract (if desired) and spread over cake.
  • Cover this with whipped topping into which you have stirred coconut extract(if desired).
  • Sprinkle with toasted coconut and pecans (if desired).
  • Store in refrigerator.

Questions & Replies

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  1. This is a very flavorful, easy cake to make. I love that it bakes so quickly because of the use of the 15x10x1" pan. Like the other reviewer, I did not use the rum or coconut extracts, but did add coconut and pecans. I think those are a must! I plan to use this "formula" for this cake and make other kinds, like chocolate with chocolate pudding, cherries and whipped cream for a twist on blackforest cake. Many possibilities!
  2. I made this cake for the Cake-A-Thon for Chef I Am. I served it at my DD 22nd birthday party. We had 20 family members for supper and everyone had a piece and loved it!!! It was also a BEAUTIFUL cake. I will be making it often!!! I did not use the rum or coconut extract, I did use the toasted coconut and pecans.


<p>Click to feed animals I'm a retired teacher now living in&nbsp;the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=;</p>
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