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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 24 |
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Cheese soup in a coffee cake?!! This makes a great snack cake that you can just pick up and eat with your hands. I brought it to work and it got raves. No one can believe it has the cheese soup in it! The recipe is from The Carriage House a bed and breakfast inn in California Ingredients:
1 (18 1/4 ounce) box yellow cake mix |
1 (11 ounce) can condensed cheddar cheese soup |
1/2 cup water |
2 eggs |
1 tablespoon grated lemon rind |
1 cup shredded coconut |
1/2 cup crushed pineapple, drained |
1/2 cup chopped nuts |
3 tablespoons butter, softened |
1/2 cup unsifted all-purpose flour |
1/4 cup brown sugar, firmly packed |
1/2 cup shredded coconut |
Directions:
1. In a large mixing bowl combine the cake mix, soup, water, eggs, and lemon rind. Beat until blended.
2. Stir in 1 cup of coconut, pineapple, and nuts. Spread the batter evenly in a greased and floured 9x13-inch pan.
3. In another bowl, cut butter into the flour until crumbly. Stir in sugar and the remaining coconut. Sprinkle over the batter.
4. Bake in a 350 oven for 50 minutes or until done.
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