 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
This is a good brunch or breakfast party cake. With bits of pineapple and coconut, this cake will satisfy the taste for tropical treats. Ingredients:
1 (18 1/4 ounce) package yellow cake mix |
1 (12 fluid ounce) can evaporated milk |
2 eggs |
1 (20 ounce) can crushed pineapple with juice, drained,divided (juice reserved) |
1/2 cup chopped almonds |
3/4 cup sifted powdered sugar |
1 cup flaked coconut |
1 container whipped cream |
Directions:
1. Preheat oven to 350 degrees.
2. Grease 13 x 9-inch baking pan.
3. Combine cake mix, evaporated milk and eggs in large mixing bowl.
4. Beat on low speed for 2 minutes.
5. Stir in 1 cup pineapple.
6. Pour batter into prepared baking pan.
7. Sprinkle with almonds Bake for 30- 35 minutes or until wooden pick inserted into center comes out clean.
8. Cool in pan or wire rack for 15 minutes.
9. Combine sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.
10. Spread over warm cake, sprinkle with coconut and remaining pineapple.
11. Cool completely before serving.
12. Top with whipped cream if desired.
|
|