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This moist cake, flavored with coconut extract and crushed pineapple, brings a taste of the islands to your table.
1 package (2-layer size) yellow cake mix
4 teaspoons McCormick® Coconut Flavor , divided
1 package (4-serving size) vanilla instant pudding mix
1 can (20 ounces) crushed pineapple, drained
1 tub (8 ounces) frozen whipped topping, thawed
Preheat oven to 350°F. Prepare cake mix as directed on package, stirring in 3 teaspoons of the extract. Pour into greased and floured 13x9-inch baking pan.
Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
Prepare pudding mix as directed on package, stirring in remaining 1 teaspoon extract. Spread pineapple and pudding over cake. Frost with whipped topping. Refrigerate 1 hour or until ready to serve.
Pineapple Rum Cake: Prepare as directed. Use 3 1/2 teaspoons McCormick® Rum Flavor in place of the Coconut Flavor, adding 3 teaspoons extract to cake and 1/2 teaspoon extract to pudding.
(Amount per serving)
Fantastic and so easy. I used coconut cream pudding instead of the vanilla. This will be made many times.
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I would give it more stars if I could I love this cake. Made it for a friend a year or so ago. Going to make it for my work this weekend!
This was my birthday cake last week. Amazingly good.
LOVE MY McCormick SPICES, ALL YEAR LONG..................
I made this for my family and they loved it. It was just perfect not sweet at all.