Tropical Fruit Fling Cake Cake: 1 18.25-oz. pkg. yellow cake mix (pudding in mix) 1 20-oz. can crushed pineapple in unsweetened juice, drained, reserving 1/2 cup liquid 1/3 c. oil 3 eggs
Topping: 1/4 c. butter or margarine Reserved pineapple 3/4 c. firmly packed brown sugar 3/4 c. coconut 1/2 c. chopped nuts 1/4 c. chopped maraschino cherries Heat oven to dg350. Grease and flour 13- by 9-inch pan. In large bowl with electric mixer on low speed,combine cake mix, reserved 1/2 cup pineapple liquid, oil and eggs until moistened. Beat on high speed 2 minutes. Fold in 1/2 cup pineapple, reserving remaining pineapple for topping. Pour batter into pan. Bake 35 to 45 minutes or until tests done. Meanwhile, melt butter in medium saucepan. Stir in reserved pineapple and remaining topping ingredients. Carefully spread over hot cake covering completely. Broil 3 to 5 inches from heat, 3 to 5 minutes, or until topping is bubbly. Cool cake completely. Store in refrigerator. Yield 12 servings. Source: "Pillsbury Best of the Bake-Off Cookbook" -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore To unsubscribe, reply using "remove me" as the subject.
