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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Cake is baked from mix, Eagle Brand Milk is poured over the cake, a large can drained crushed pineapple is spooned over, entire cake is topped with whipped cream. Then chilled. Very, very moist. Ingredients:
1 box duncan hines yellow cake mix, prepared and baked as directed, using a 9x13 pyrex dish |
1 can eagle brand milk |
1 large can crushed pineapple, *drained |
! pint whipping cream, whipped, and sweetened |
frozen coconut that has been thawed |
*optional addition: may add thawed frozen coconut on top of whipped cream |
Directions:
1. When cake is done, and still hot, poke holes in cake, using a toothpick
2. Pour can of Eagle Brand Milk over the entire cake
3. Spoon pineapple over cake
4. When totally cool, spread whipped cream over entire cake
5. At this time you may sprinkle with the coconut, if desired
6. Refrigerate
7. This is a wonderfully moist cake
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