Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare yellow cake mix as directed on package. bake in 11x17x1 deep jelly pan, which has been greased and floured. bake 20 to 25 minutes on 350 degrees. let cool. combine 2 packages instant pudding, cream cheese and milk. beat slowly until thick and smooth. pour on cooled cake. refrigerate. drain crushed pineapple well. spread on top of pudding layer. carefully spread 1 large container of cool whip on top of pineapple layer. cover with chopped nuts and/or coconut. keeps refrigerated for 4-5 days.

Target recipe: preheat oven to 350 degrees. combine brown sugar and 1 tablespoon flour in a bowl, mix and set aside. combine 1 1/4 cups flour with the granulated sugar, pecans, baking powder and salt in a bowl, make well in the center. combine milk, margarine, and vanilla and add to flour mixture, stir until moist. spread batter into an 8 inch square baking pan, sprinkle top with brown sugar mixture. pour boiling water over batter, do not stir. bake at 350 for 35 minutes or until pudding is bubbly and cake springs back when lightly touched in center. serve warm with whipped cream topping. garnish with pecans if desired. i made this cake this past weekend, it is not too heavy as i got it from cooking light magazine.