buttery pineapple & coconut sheet cake
My family loves just about anything with pineapple and coconut, so when I make this cake, it always brings smiles to their faces. No one would ever guess this is a simple cake to make, the look and flavor are magnificent. Enjoy!
prep time
20 Min
cook time
40 Min
method
---
yield
12 serving(s)
Ingredients
- 18 ounces package of butter recipe cake mix
- 15 ounces can crushed pineapple
- FROSTING
- 1/2 cup butter
- 1 cup sugar
- 5 ounces can evaporated milk
- 1 cup shredded coconut
- 1 cup chopped pecans
How To Make buttery pineapple & coconut sheet cake
-
Step 1Drain the pineapple and reserve the juice.
-
Step 2Prepare the cake mix as directed on the package, then fold in the drained pineapple
-
Step 3Bake cake in a greased and floured 13 x 9 inch pan, following the directions on the package.
-
Step 4When done, remove cake from oven and pierce the top with a fork. pur the reserved pineapple juice over the cake.
-
Step 5For the frosting, cook the butter, sugar and milk in a saucepan over low heat 3 to 4 minutes. Stir in the coconut and pecans.
-
Step 6Spread the frosting over the cooled cake.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes