Tropical Sunshine Cake
Fix this for brunch or a breakfast party. Strewn with bits
of pineapple and toasted flaked coconut this cake will
satisfy the taste for tropical treats.
Prep: 20 min - Cook: 30 min
1 pkg. (18.25 oz.) yellow cake mix
1 can (12 fl. oz.) CARNATION Evaporated Milk
2 large eggs
1 can (20 oz.) crushed pineapple in juice, drained (juice reserved), divided
1/2 cup chopped almonds (optional)
3/4 cup sifted powdered sugar
1 cup flaked coconut, toasted
1 container whipped cream
PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan.
COMBINE cake mix, evaporated milk and eggs in large mixer bowl.
Beat on low speed for 2 minutes. Stir in 1 cup pineapple. Pour
batter into prepared baking pan. Sprinkle with almonds.
BAKE for 30 to 35 minutes or until wooden pick inserted in
center comes out clean. Cool in pan on wire rack for 15 minutes.
COMBINE sugar and 2 tablespoons reserved pineapple juice in
small bowl; mix until smooth. Spread over warm cake, sprinkle
with coconut and remaining pineapple. Cool completely before
serving. Top with whipped cream, if desired.
Makes 12 servings
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe used with permission from Nestle and www.verybestbaking.com.