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


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.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy