Diana's Desserts - www.dianasdesserts.com

Coconut-Pineapple Cake

Servings: 12-16
Vegetable cooking spray
1 box (18oz.) yellow, white or pineapple cake mix
4 ounces shredded or flaked coconut
1 package (4-serving size) vanilla instant pudding and pie filling mix
4 large eggs
1 cup water
1/2 cup vegetable oil
1 cup pecan pieces, or chopped walnuts (optional)
1 can (20oz.) pineapple slices, well drained
Maraschino Cherries, without stems

Preheat oven to 350ºF. Grease a 13x9-inch pan.

Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in shredded coconut and nuts (nuts are optional).

Pour batter into prepared cake pan.

Bake at 350°F for 40 minutes or until top is lightly browned. Remove cake from oven (leave oven on), and place 6-9 pineapple slices over cake, and place one maraschino cherry in the center of each pineapple slice. Return cake to oven and bake 5-10 minutes more (do not let pineapple slices get too brown).

Cool before cutting into squares. Serve warm or at room temperature with whipped cream, cool whip, or ice cream.

Makes 12-16 servings

Source: DianasDesserts.com
Date: November 1, 2002