Crunch Tote Cake

Name: Crunch Tote Cake
Ingredients: 1 pkg. (18 1/2 oz.) yellow cake mix; 1 can (20 oz.) crushed pineapple, drained; 1 c. flaked coconut; 3/4 c. brown sugar, firmly packed; 1/2 c. pecans, chopped; 1/2 c. margarine or butter, melted

6 ingredients

7 steps

Ingredients

1 pkg. (18 1/2 oz.) yellow cake mix
1 can (20 oz.) crushed pineapple, drained
1 c. flaked coconut
3/4 c. brown sugar, firmly packed
1/2 c. pecans, chopped
1/2 c. margarine or butter, melted

Directions

1

Prepare cake mix as package directs.
2

Pour 1/2 of batter into greased and floured 13 x 9 pan.
3

Spoon half of pineapple over batter.
4

Add remaining batter and top with remaining pineapple. Bake at 350° for 45 minutes.
5

Combine coconut, brown sugar, pecans and margarine.
6

Spread over baked cake.
7

Broil until topping is lightly browned and bubbly.