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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (143g) Recipe makes 12 servings |
||
| Calories 327 | ||
| Calories from Fat 92 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.2g | 15% | |
| Saturated Fat 4.2g | 21% | |
| Monounsaturated Fat 3.2g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 45mg | 15% | |
| Sodium 344mg | 14% | |
| Potassium 219mg | 6% | |
| Total Carbohydrate 54.7g | 18% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 35.6g | ||
| Protein 5.5g | 10% | |
Tropical Sunshine Cake
By: Lorrie in Montreal
Nov 14, 2008
Fix this for brunch or a breakfast party. Strewn with bits of pineapple and toasted flaked coconut this cake will satisfy the taste for tropical treats.
SERVES 12
Ingredients
- 1 (18 1/4 ounce) package yellow cake mix
- 1 (12 fluid ounce) can evaporated milk
- 2 large eggs
- 1 (20 ounce) can crushed pineapple in juice, drained (juice reserved)
- 3/4 cup sifted powdered sugar
- 1 cup flaked coconut, toasted
Directions
1
Preheat oven to 350°F2
Grease 13 x 9-inch baking pan.3
Combine cake mix, evaporated milk and eggs in large mixer 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.8
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean.9
Cool in pan on wire rack for 15 minutes.10
COMBINE sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.11
Spread over warm cake, sprinkle with coconut and remaining pineapple. Cool completely before serving.12
Top with whipped cream, if desired.
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- Course > Desserts > Cakes
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: luvcook'n
On Nov 16, 2008
It was a dark, dreary and wet day here....ech! And I thought we would benefit from a little taste of the islands to brighten this day. I found your recipe and I knew that was going to fit the bill. Well...this is just wonderful! The texture was excellent. I had to make a couple of small changes..due to what I had on hand. I only had a 14 oz of pineapple and subbed pecans for the almonds. DH hummed his way through dessert. Thank you for sharing this keeper recipe!!
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