How to make it

  • Combine cake mix, oil, eggs and pineapple juice then bake in well-greased rectangular cake pan for 30 minutes.
  • Combine pudding and milk and whisk until creamy.
  • Stir in pineapple and pineapple extract and chill for 30 minutes.
  • When cake is cool spread pudding mixture over top and refrigerate at least 1 hour.
  • Spread on whipped topping and spinkle with nuts.
  • Refrigerate until ready to serve.

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