This cake was an experiment and turned out beautifully. I wanted to make a cake for Father’s Day and was low on supplies. I managed to use what I had on hand and this is the result. It is a very moist cake and so good. First time making this and I will probably make it many more times. I am always experimenting with recipes and trying new ways to make things. This is what makes cooking fun for me and I’ve had plenty of disasters but don’t let that discourage you from trying. (Note: I put this cake in the refrigerator last night. We cut it this morning and it will never make it to Father’s Day.)1 (18.5 ounce) yellow cake mix without the pudding 1 (3.4 ounce) instant pistachio pudding 3 eggs 1/4 cup sour cream 1 cup milk 1 (8 ounce) can crushed pineapple, undrained 1 teaspoon almond extract or could use vanilla 1 cup coconut 1 cup pecans, chopped or nuts of your choice Mix pudding and cake mix with a wire whisk. Add eggs, sour cream, milk, undrained pineapple, vanilla extract, coconut and nuts. Mix well with spoon. (Could use mixer, too). Spray a 9 inch bundt pan or could use a 9 x 13 inch pan with cooking spray. Bake in preheated 350 degree oven 50 to 55 minutes testing for doneness as ovens vary. Cool in pan for about 15 minutes, turn out on plate. Frost with you favorite frosting. Enjoy! Note: This cake is so good you could just sprinkle with powdered sugar. I used a can of whipped vanilla frosting, melted for about 12 seconds in the microwave and poured over the cake. Then added some coconut and nuts sprinkled on top. You could use another package of pistachio pudding mixed with cool whip for the frosting. You could also mix together some powdered sugar, milk, and almond extract to drizzle over the cake. Click to follow The Southern Lady Cooks on Facebook. © 2013 The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.