Tropical Cake Recipe
Tropical Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
The lemon-lime soda and pineapple give this cake a refreshing taste.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + cooling

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1-1/4 cups lemon-lime soda
  • 3 eggs
  • 1/3 cup canola oil
  • TOPPING:
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 eggs, lightly beaten
  • 1/2 cup butter, cubed
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup sweetened shredded coconut

Directions

In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.
In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate. Yield: 12-16 servings.
Originally published as Tropical Cake in Country Extra January 2002, p49

Nutritional Facts

1 piece: 369 calories, 17g fat (8g saturated fat), 82mg cholesterol, 383mg sodium, 52g carbohydrate (37g sugars, 1g fiber), 4g protein.

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1-1/4 cups lemon-lime soda
  • 3 eggs
  • 1/3 cup canola oil
  • TOPPING:
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 eggs, lightly beaten
  • 1/2 cup butter, cubed
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup sweetened shredded coconut
  1. In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.
  3. In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate. Yield: 12-16 servings.
Originally published as Tropical Cake in Country Extra January 2002, p49

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