I wish I had a prettier picture of this cake because I'd hate for everyone to let my lack of coordination at the critical upside-down moment and poor choice of pan steer them away from this recipe. Not only does this cake have NO added fat, but it only takes about 5 minutes to prepare and is so moist it's almost stretching to call it a solid material (hence the falling apart :) I didn't end up caring too much about the appearance once I tasted it!
Recipe
1 can pineapple rings in juice
maraschino cherries
1/4 cup brown sugar
1/2 cup shredded coconut
1 box yellow cake mix
3 eggs
1 can crushed pineapple in juice
Preheat oven to 350 degrees F. Spray the bottom and sides of a Bundt pan with cooking spray. Place the pineapple rings along the bottom of the pan, reserving the juice. Place a cherry inside each pineapple ring. Sprinkle brown sugar over the top of the pineapple and cherries, and sprinkle coconut on top of the sugar. In a large bowl, combine cake mix, eggs, crushed pineapple in juice, and reserved juice from pineapple rings. Beat 2 minutes on medium speed with mixer. Pour cake batter over coconut in the cake pan. Bake 40-50 minutes. When cake is completely cool, invert on a plate so pineapple rings and cherries are facing up.
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