Moist, tropical tasting cake. You could almost drink it!
Do not use directions for cake mix on the box, follow these directions. In a large bowl mix yellow cake mix, 15-ounce can of crushed pineapple, undrained, 4 eggs, vegetable oil, ½ can Coco Lopez and coconut cream pudding mix. Pour into a greased 13x9 pan and bake at 350 degrees for 30-40 minutes or until toothpick inserted in the middle of the cake comes out clean. Cake will be golden brown when it comes out of the oven. When cake is still warm poke holes all over with fork. Pour remaining Coco Lopez over the cake. Let cake cool completely. Meanwhile, in a separate bowl mix 15-ounce can crushed pineapple, drained, with box of French vanilla pudding mix and container of whipped topping. Frost cake, keep refrigerated. Enjoy!