 | | Directions | 1. Preheat oven to 350°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 McCormick® 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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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 24
|  | | 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) |
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| | Nutrition (per serving) | Calories: 188 Calories
Fat: 8 Grams
Protein: 2 Grams
Cholesterol: 28 Milligrams
Carbohydrates: 27 Grams
Sodium: 221 Milligrams
Fiber: 0 Grams
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