1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant vanilla pudding mix
2 eggs
2 1/2 cups vegetable oil
2 cups white sugar
2 cups vegetable oil for frying
1 (8 ounce) package fruit flavored Jell-O mix
2 cups fresh pineapple -- peeled, cored, and chopped
2 cups chopped pecans
1 (8 ounce) package strawberry flavored Jell-O
1 (3 ounce) package instant coconut cream pudding mix
1 cup pineapple juice mix
1 cup milk
2 tablespoons lemon juice
1 cup evaporated milk
2 teaspoons lemon zest
1 cup butter
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x8 inch baking pans.
In a large bowl, mix together the cake mix, vanilla pudding mix, eggs, oil, sugar, oil, strawberry jelly, pineapple and pecans. Pour into the prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before removing from pans. Cover tightly with a cloth and refrigerate overnight.
For the filling: In a large bowl, combine pudding mix, fruit jelly, pineapple juice, milk, lemon juice, evaporated milk, lemon zest and butter. Mix thoroughly and spread over cooled cake layers.
This recipe is excellent. When I first started using BBQ it was hot, but after 1.5 weeks it turned into a lovely golden brown. Since I am in a low-to-mid-range oven, I let it come to room temp and then checked it every 30 minutes or so. It was golden brown and moist, although my boyfriend and I thought it was bland. But it was by far the best fried chicken we have ever had. We will make this time and time again.
This was very good, albeit extra cinnamon was thrown in at the end to really driving in. Other than that, it was PERFECT. When my guests come for food, I always put a large slice of provolone into the bottom of the pie plate, sprinkle with coarse sugar and cinnamon, then immediately start eating. It's very good and very different.
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