My O'So Easy Banana Coconut Crunch Cake

Norma DeRemer


I found this recipe years ago while looking through some of my Mom's cook books. I altered it a little and it turned out great tasting. It's been a while since I baked this cake and I think this weekend would be a great time for me to share it with family, friends during the Super Bowl Game.

★★★★★ 2 votes
12 to 16


1 pkg
duncan hines moist eluxe banana supreme cake mix
1 pkg
(4 serving size) banana flavor instant pudding and pie filling mix
1 can(s)
(16 ounce) fruit cocktail in juice, undrained
1/4 c
vegetable oil
1 c
flaked coconut
1/2 c
chopped pecans
1/2 c
brown sugar, firmly packed
3/4 c
1/2 c
butter or margarine
1/2 c
evaporated milk
1 1/2 c
flaked coconut

How to Make My O'So Easy Banana Coconut Crunch Cake


  • 1Preheat your oven to 350 degrees.
  • 2Grease and flour a 13 X 9 X 2 inch pan and set aside.
  • 3In a large mixing bowl combine cake mix, fruit cocktail with juice, banana pudding mix,eggs and oil.
  • 4Beat at medium speed with mixer for 4 minutes.
  • 5Remove bowl from mixer and stir in 1 cup coconut.
  • 6Pour into prepared pan.
  • 7Combine pecans and brown sugar in small bowl and stir until well blended.
  • 8Sprinkle over batter and place pan in oven and bake for 45 to 50 minutes or ntil a toothpick inserted in center comes out clean.
  • 9Remove from oven and place of cooling rack.
  • 10Meanwhile, combine sugar, butter and evaporatd milk in a medium saucepan and bring to a boil.
  • 11Cook for 2 minutes, stirring occasionally.
  • 12Remove pan from heat and stir in 1 1/2 cups of coconut.
  • 13Pour over warm cake and serve warm or at room temperature.

Printable Recipe Card

About My O'So Easy Banana Coconut Crunch Cake

Course/Dish: Cakes
Other Tag: Quick & Easy