1 20-oz. can crushed pineapple in juice, undrained
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz. size) lemon flavor instant pudding
1½ c. cold milk
2 c. thawed whipped topping
½ c. flaked coconut, toasted
½ c. chopped pecans
Heat oven to 350° F. Drain pineapple, reserving 1 c. juice. Prepare cake batter as directed on package, substituting reserved juice for one cup of water. Pour into greased 15x10x1 pan. Bake 15 to 18 minutes or until toothpick comes out clean. Cool completely. Beat pudding mix and milk with whisk for 2 minutes. Stir in pineapple. Spread over cake; cover with whipped topping. Top with coconut and nuts. Keep refrigerated. Makes 24 servings.
Janice Harvey, Charlevoix
