Servings:Makes 24 servings.
Preparation Time:15 minutes
Cook Time:30 minutes
This moist cake, flavored with coconut extract and crushed pineapple, brings a taste of the islands to your table. 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.

Aloha Cake

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.

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

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.