(by Shirley McNevich)
1 - 8.5oz. can Dole crushed pineapple (drained but save the juice)
1 box Duncan Hines lemon supreme cake mix
3 eggs
1/3 cup canola oil
1/2 cup mini marshmallows
1/2 cup Baker's angelflake coconut
Frosting: 4oz. Philadelphia cream cheese (softened); 1/4 stick softened Parkay margarine; 1 tsp. vanilla; 1/2lb. Domino's powdered sugar; Baker's angelflake coconut for sprinkling
In a measuring cup add the drained pineapple juice--add enough water to make 1 cup. In a mixer add cake mix, eggs, canola oil and water/pineapple juice--mix on low until mixed, then turn mixer to medium speed and beat for 2 minutes. Remove bowl from mixer--add drained pineapple, marshmallows, and coconut--stir until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cream cheese--beat. Add Parkay and vanilla--beat. Slowly add powdered sugar--beat until creamy. Frost the cake and sprinkle more coconut on top of the frosting.
No comments:
Post a Comment