This recipe came from a cookbook called "America's Favorites: Bake Sale".
Banana-Coconut Crunch Cake
1 package banana cake mix (yellow if you can't find banana)
1 package (4 oz) banana flavor instant pudding
1 can (16 oz) fruite cocktail, in juice, undrained
1/4 cup vegetable oil
1 cup flaked coconut
1/2 cup chopped pecans
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar
1/2 cup butter or margarine
1/2 cup evaporated milk
1 1/3 cups flaked coconut
Preheat oven to 350F and grease a 13X9X2 inch cake pan.
Combine cake mix, pudding mix, fruit cocktail with juice, eggs and oil in a large bowl. Beat at medium speed with electric mixer for 4 minutes.
Stir in 1 cup coconut. Pour into prepared pan.
Combine pecans and brown sugar in a small bowl. Stir until well mixed.
Sprinkle over batter.
Bake at 350F for 45-50 minutes or until toothpick inserted in center comes out clean.
For the glaze, combine granulated sugar, butter and evaporated milk in a medium saucepan. Bring to a boil. Cook for 2 minutes, stirring occasionally. Remove from heat. Stir in 1 1/3 cups coconut. Pour over warm cake.
I wasn't sure I would like this recipe because I'm not a huge fan of fruit cocktail. But...I loved it! The fruit cocktail mixed into the batter so well, I wouldn't even have known it was there.
This cake was so moist and delicious!
Please leave a comment with a link so I can return the visit!
Linking up to: Full Plate Thursday, Inspritation2 , Creative Ways, Grace at Home, Create It Thursday, Your Turn to Shine, Project Stash and Home Sweet Home, Share Your Cup.