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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I have made this several times, it's delicious. I use more crushed pineapple and almonds than the recipe calls for and usually double the topping for a sweeter taste, and since I do not like the texture of coconut, I don't add it when I make this; I did not include these changes in the recipe below. I got this from a can Carnation evaporated milk. Ingredients:
18 1/4 ounces yellow cake mix |
12 ounces evaporated milk |
2 eggs, large |
20 ounces pineapple in juice, drained reserving juice and divided |
1/2 cup almonds, chopped |
3/4 cup powdered sugar |
1 cup coconut, flaked and toasted |
whipped cream |
Directions:
1. Preheat oven 350 degrees. Grease 13x9 baking pan.
2. Combine cake mix, evaporated milk, and eggs in large mixing bowl.
3. Beat on low speed for 2 minutes.
4. Stir in 1 cup pineapple.
5. Pour batter into prepared baking pan.
6. Sprinkle with almonds.
7. Bake for 30 - 35 minutes or until wooden pick inserted in center comes out clean.
8. Cool in pan on wire rack for 15 minutes.
9. For the topping: Combine powdered sugar and 2 tablespoons pineapple juice in small bowl; mix until smooth. Drizzle over warm cake.
10. Sprinkle with coconut and remaining crushed pineapple.
11. Cool completely before serving.
12. Top with whipped cream.
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