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Cook'n with Betty Crocker 
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Tropical Fruit Fling Cake |
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Serves: 12 Print this RecipeJo Anne Hagen - Bloomington, Minnesota Bake-Off® Contest 32, 1986 When broiling the topping on this fruit-filled cake, watch it carefully and remove the cake from the oven as soon as the topping begins to bubble. CAKE 1 package (1-lb 2.25-oz) pudding-included yellow cake mix 1 (20-ounce) can crushed pineapple in unsweetened juice, drained, reserving 1/2 cup liquid 1/3 cup oil 3 eggs TOPPING 1/4 cup margarine or butter Reserved drained crushed pineapple 3/4 cup firmly packed brown sugar 3/4 cup coconut 1/2 cup chopped nuts 1/4 cup chopped maraschino cherries Heat oven to 350°F. Grease and flour 13 x 9-inch pan. In large bowl, combine cake mix, reserved 1/2 cup pineapple liquid, oil and eggs at low speed until moistened; beat 2 minutes at high speed. Fold in 1/2 cup of the pineapple, reserving remaining pineapple for topping. Pour batter into greased and floured pan. Bake at 350°F. for 35 to 45 minutes or until toothpick inserted in center comes out clean. Meanwhile, melt margarine in medium saucepan. Stir in reserved pineapple and remaining topping ingredients. Carefully spread over hot cake, covering completely. Broil 3 to 5 inches from heat for 3 to 5 minutes or until topping is bubbly. Cool completely. Store in refrigerator. HIGH ALTITUDE - Above 3,500 feet: Add 1/3 cup flour to dry cake mix; add 1/3 cup water to cake batter. Bake as directed above. Nutrition Per Serving: Calories 420; Protein 4g; Carbohydrate 58g; Fat 19g; Sodium 360mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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