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Cajun CakeCakes, Cookies & Candy
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Submitted by P Glenn Lange
Kaplan, LA
on Wednesday, November 20, 2002
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| Makes: | |
| Prep Time: | 25 minutes |
| Cook Time: | 45 minutes |
| Ready In: | 1 hour, 10 minutes |
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This cake reminds me of a blonde german chocolate cake. Serve this cake with your holiday dinner or birthday parties.
Editors Note: Thanks for the note correcting the cooking time.
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| Ingredients |
| 1 box Pineapple or Duncan Hines Yellow Cake Mix |
2 eggs |
| 1/4 cup oil |
1 15 oz crushed pineapple, juice and all |
| Topping for Cake |
1 stick margarine |
| 1 cup evaporated milk |
1/2 cup granulated sugar |
| 1 cup shredded coconut |
1 cup chopped pecans |
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| | | Directions | In a large glass bowl, combine the cake mix, eggs, oil, and crushed pineapple, juice & all. Mix well & pour into baking pan. Bake for 35 minutes in a 350 degree preheated oven. Minutes before cake is done, make topping.
Mix well and bring to boil for five minutes the margarine, 1 cup evaporated milk, and ½ cup sugar. The icing really needs to be boiled a few minutes minimum. Remove from heat. Add 1 cup shredded coconut and 1 cup chopped pecans. Poke small holes in cake and then pour topping onto hot cake. Spread evenly. Enjoy!!!!!!! Always better the second time around. This cake mix makes 3 loaf pans, 2 medium sized square cakes or one big sheet cake.
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