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Aloha Cake Recipe

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Provided By
McCormick

Recipe and photo courtesy of www.mccormick.com

This moist cake, flavored with coconut extract and crushed pineapple, brings a taste of the islands to your table.

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Servings:

Ingredients

1 package (18 1/4 ounces) yellow cake mix
4 teaspoons McCormick® Imitation Coconut Extract
1 package (4-serving size) vanilla instant pudding mix
1 can (20 ounces) crushed pineapple, drained
1 package whipped topping, thawed (8 ounce pkg)

Directions

PREP

15 mins

COOK

30 mins

1. Preheat oven to 350Â°F. Prepare cake mix as directed on package, stirring 3 teaspoons of the extract into batter before baking. Pour into greased and floured 13x9-inch baking pan.

2. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.

3. 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 McCormickÂ® Imitation Rum Extract in place of the Imitation Coconut Extract, adding 3 teaspoons extract to cake and 1/2 teaspoon extract to pudding.

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