Tammy's Tropical Dream Cake - Master Cookbook Recipe # 277

Name: Tammy's Tropical Dream Cake - Master Cookbook Recipe # 277
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12-16
Cuisine: Southern
Ingredients: 3 Large eggs (room temperature); 1/2 cup Water; 3/4 cup Vegetable oil; 8 oz. can Crushed pineapple (with juice); 2 Medium ripe bananas (mashed); 1 tsp Vanilla extract; 1 tsp Lemon extract; 1 box Strawberry cake mix; 3 oz. box Strawberry flavored gelatin; 3.4 oz. box Vanilla instant pudding mix; 1/2 cup Self-rising flour; 14 oz. bag Sweetened flaked coconut; 1/2 cup Chopped pecans; 16 oz. container Whipped topping (or fresh whipping cream)

Tammy’s Tropical Dream Cake is a vibrant, ultra-moist celebration of island flavors. Combining strawberry, pineapple, banana, and coconut, this cake is as colorful as it is delicious. The addition of pudding mix and gelatin ensures a dense, melt-in-your-mouth texture, while the fresh fruit keeps every bite refreshing. It’s a stunning layer cake that’s perfect for summer parties or whenever you want to bring a little sunshine to the table.

This is recipe #277 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 40 minTotal time: 1 hr

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Ingredients

3 Large eggs (room temperature)
1/2 cup Water
3/4 cup Vegetable oil
8 oz. can Crushed pineapple (with juice)
2 Medium ripe bananas (mashed)
1 tsp Vanilla extract
1 tsp Lemon extract
1 box Strawberry cake mix
3 oz. box Strawberry flavored gelatin
3.4 oz. box Vanilla instant pudding mix
1/2 cup Self-rising flour
14 oz. bag Sweetened flaked coconut
1/2 cup Chopped pecans
16 oz. container Whipped topping (or fresh whipping cream)

Instructions

Wet Ingredients: Preheat your oven to 325°F. In a large mixing bowl, combine the eggs, water, and oil on low speed. Stir in the crushed pineapple (with juice), mashed bananas, vanilla, and lemon extracts.
Dry Ingredients: Add the strawberry cake mix, strawberry gelatin, vanilla pudding mix, and self-rising flour. Mix thoroughly until well combined.
Fold: Gently fold in 1/2 cup of the coconut and all of the chopped pecans.
Bake: Pour the batter evenly into three greased and floured cake pans. Bake at 325°F for 40 minutes. Check with a toothpick; because of the fruit content, it may need extra time. Tip: Avoid opening the oven for at least the first 30 minutes.
Cool & Frost: Allow layers to cool completely. Ice the cake with whipped topping or fresh whipping cream.
Garnish: Press the remaining coconut over the top and sides of the cake if desired.
Store: Because this cake is incredibly moist, it must be refrigerated.

Notes

Tammy’s Tips

For an even more decadent experience, try icing this cake with my Strawberry Icing (Master Cookbook Recipe # 296). Since fruit cakes can be heavy, make sure your eggs are truly at room temperature to help with the lift. The coconut coating not only adds flavor but keeps that beautiful whipped topping protected and fresh!