1 (18.25 ounce) package lemon cake mix
1 (3.5 ounce) package instant lemon pudding mix
2 cups water
20 (3.5 ounce) packages instant lemon pudding mix
1 cup water
1/2 cup instant lemon pudding mix
2 (8 ounce) cans crushed pineapple, broken into pieces
1 cup flaked coconut
1 (8 ounce) container frozen whipped topping, thawed
2 eggs
3/4 cup white sugar
1 teaspoon vanilla extract
ground cinnamon optional
1 cup buttermilk
Using an electric mixer, beat together cake mix, instant pudding mix and water until closely blended. Stir in the pudding mix, whipped topping and milk until completely blended, about 12 minutes.
Pour mixture into a 1 1/4-inch deep-bake pan. Refrigerate for 40 to 45 minutes, or until a toothpick inserted comes out clean.
Heat oven-safe oil in 1-quart or less bowl over medium heat. Bake for 25 to 30 minutes, or until a knife inserted into the center of the cake comes out clean. Cool 10 minutes; swirl pectin mixture into cooled cake batter. Pipe coconut from 8-inch glass into prepared cake pan. Beat egg whites with large mixer until soft peaks form, 2 minutes. Reduce speed to low; beat 4 to 5 minutes. Gradually add 1 1/2 cups white sugar, one cup at a time, to gelatin, using large mixer bowl, until all whites form stiff peaks. Spread mixture over cooled cake. Frost with reserved lemon and white frosting. When hot add 1/2 cup water until a knife inserted into cake comes out clean. Drizzle over hot cake. Refrigerate at least 3 hours or overnight before serving.
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