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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Glazed pineapple cake topped with toasted coconut. Great served with a tropical flavor sherbert Ingredients:
1 (18 ounce) package moist yellow cake mix |
1 cup plain yogurt |
3 large eggs |
1 (17 ounce) can crushed pineapple, drained,juices reserved |
3/4 cup confectioners' sugar |
1/4 cup toasted coconut |
Directions:
1. Preheat oven to 350°F.
2. Grease and flour a 9x13 inch baking pan.
3. Place cake mix, yogurt and eggs in a bowl and mix on low speed 2 minutes.
4. Add drained pineapple and mix to combine.
5. Pour into prepared pan and bake and bake 30 minutes.
6. Remove to a wire rack and cool slightly.
7. Place sugar and 2 tbls reserved juice in a small bowl and stir until smooth.
8. Spread over still warm cake and sprinkle with coconut.
9. Cool completely before slicing.
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