Crunch Tote Cake
Crunch Tote Cake is an moderately easy dinner. Made with 1 pkg. (18 1/2 oz.) yellow cake mix, 1 can (20 oz.) crushed pineapple, drained, 1 c. flaked coconut, 3/4 c. brown sugar, firmly packed and 1/2 c. pecans, chopped, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Prepare cake mix as package directs.
Pour 1/2 of batter into greased and floured 13 x 9 pan.
Spoon half of pineapple over batter.
Add remaining batter and top with remaining pineapple. Bake at 350Β° for 45 minutes.
Combine coconut, brown sugar, pecans and margarine.
Spread over baked cake.
Broil until topping is lightly browned and bubbly.
π· Perfect Pairings
Complete your meal with these
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