Luscious Tropical Dream Cake

Recipe by Nana Lee
READY IN: 40mins


  • 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
  • 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.