Tropical Cake
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
YIELD: 12-16 servings.
The lemon-lime soda and pineapple give this cake a refreshing taste.
Ingredients
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1 package yellow cake mix (regular size)
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1 package (3.4 ounces) instant vanilla pudding mix
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1-1/4 cups lemon-lime soda
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3 eggs
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1/3 cup canola oil
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TOPPING:
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1 cup sugar
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2 tablespoons all-purpose flour
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2 eggs, lightly beaten
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1/2 cup butter, cubed
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1 can (8 ounces) crushed pineapple, drained
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1 cup sweetened shredded coconut
Directions
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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.
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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.
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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.
Nutrition Facts
1 piece: 369 calories, 17g fat (8g saturated fat), 82mg cholesterol, 383mg sodium, 52g carbohydrate (37g sugars, 1g fiber), 4g protein.
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