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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I found this recipe on the box of cake mix years ago. It was one of those recipes that you are always finding on a slip of paper, or you find that coconut wrapper with a recipe on it? Come on, you do it too! This is really good! Something about coconut and pineapple! I used a yellow cake, but you could easily go with a white cake; you may have to use a little lemon extract. Ingredients:
18 1/4 ounces lemon cake mix |
1/2 cup flaked coconut |
1/2 cup chopped nuts (i used almonds) |
2 tablespoons margarine or 2 tablespoons butter, melted |
1 (13 1/4 ounce) crushed pineapple |
1/4 cup vegetable oil |
3 eggs |
Directions:
1. Heat oven to 350°.
2. Grease and flour 12-cup bundt cake pan.
3. Mix coconut, nuts and margarine or butter; sprinkle in pan.
4. Drain pineapple thoroughly, reserving syrup.
5. Add enough water to syrup to measure 1 1/4 cups.
6. Beat cake mix (dry), oil, pineapple liquid and eggs in large mixer bowl on low speed, scraping bowl constantly, until moistened.
7. Beat on medium speed, scraping bowl frequently, 2 minutes.
8. Pour batter into pan.
9. Spoon pineapple evenly over batter.
10. Bake until cake springs back when toughed lightly in center, 40 to 45 minutes.
11. Cool 10 minutes; invert on wire rack or heatproof serving plate.
12. Remove pan; cool completely.
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