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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This makes a beautiful cake. Ingredients:
1 can (8 ounce) crushed pineapple |
1 package white cake mix |
3 eggs |
1/3 cup vegetable oil |
1/2 tsp ground cinnamon |
1/4 tsp vanilla |
1/4 tsp almond extract |
1/4 tsp coconut extract |
1/2 cup chopped pecans |
1/2 cup flaked coconut |
2 small ripe bananas chopped into small pieces |
frosting |
1 container (16 ounces) cream cheese frosting |
1/2 cup flaked coconut, slightly toasted |
1/2 cup finely chopped pecans, slightly toasted |
Directions:
1. Preheat oven to 350. Grease 2 (9 inch) round cake pans; set aside. Drain juice from crushed pineapple into 1 cup measure. Add enough water to make 1 cup liquid.
2. Beat cake mix, pineapple juice mixture, eggs, oil, cinnamon, vanilla, almond extract and coconut extract in electric mixer at medium speed until light and fluffy (about 2 to 3 minutes). Fold in pineapple, 1/2 cup chopped pecans, 1/2 cup coconut and bananas. Divide batter evenly between prepared pans. Bake 30 minutes or until golden brown and toothpick inserted in center comes out clean. Let cool in pans on wire racks 10 minutes. Transfer to wire racks; cool completely.
3. Frost one cake layer with cream cheese frosting. Top with remaining layer. Frost sides and top of cake. Press Toasted coconut and finely chopped pecans onto sides of cake. Refrigerate 1 hour or until frosting is set. Store leftovers in refrigerator.
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