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1 (18.25 oz.) pkg. yellow cake mix 1 (12 fluid oz.) can evaporated milk 2 large eggs 1 (20 oz.) can crushed pineapple, drained (reserve juice), divided 1/2 c. chopped almonds 3/4 c. sifted powdered sugar 1 c. flaked coconut Preheat oven to 350 degrees. Grease 13 x 9-inch baking pan. Combine cake mix, milk and eggs. Beat on low for 2 minutes. Stir in 1 cup pineapple. Pour batter into greased pan. Sprinkle with almonds. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Combine sugar and 2 tablespoons reserved pineapple juice in a small bowl; mix until smooth. Spread over warm cake. Sprinkle with coconut and remaining pineapple. Cool completely before serving. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |