Tropical Fruit Fling Cake
Source of Recipe
Pillsbury Best of the Bake-Off, 1986
Recipe Introduction
From the author: "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."
List of Ingredients
CAKE
1 package (1-lb 2.25-oz) banana or 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 cherriesRecipe
Heat oven to 350 degrees. 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 degrees 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.
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