banana pineapple cake with coconut pecan frosting
(1 RATING)
This moist cake's delicious light and delicate flavor compliments the coconut frosting and it isn't too sweet or rich.
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prep time
15 Min
cook time
35 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1 box (18 ounces) white cake miz
- 1 can (8 ounces) crushed pineapple in juice
- 1/2 cup milk
- 3 - eggs
- 3 tablespoons oil
- 1 cup mashed banana (about 2-3 medium bananas)
- FROSTING
- 1 can (6 ounces) evaporated milk
- 3/4 cup sugar
- 1/3 cup butter
- 2 - egg yolks, beaten slightly
- 1 teaspoon vanilla
- 1 -1/3 cup flaked coconut
- 1 cup chopped pecans
How To Make banana pineapple cake with coconut pecan frosting
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Step 1In a large bowl, combine cake mix, pineapple with juice, milk, eggs and oil. Beat on low speed to blend, about 1 minute. Add bananas and beat on medium speed for 2 minutes.
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Step 2Pour into a greased and floured 9 X 13 inch baking pan and bake at 350 degrees for 30-35 minutes.
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Step 3During last 5 minutes of baking, prepare frosting.
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Step 4Frosting: In a medium saucepan, cook and stir sugar, butter, evaporated milk, egg yolks and vanilla on medium heat until thickened , about 10 minutes.
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Step 5Remove from heat and stir in coconuts and pecans. Cool to room temperature and spreading consistency, before spreading on 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!
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