Pina Colada Crunch Cake

• 1 1/4 cup packed dark brown sugar
• 6 Tbsp. butter or margarine, at room temp
• 2 tsp. ground cinnamon
• 1 pkg. pineapple cake mix, preferably Duncan Hines
• 1/2 cup sweetened, flaked coconut, chopped
• 1 can crushed pineapple, well drained
• 3 cans vanilla frosting

Directions:

Preheat oven to 350 degrees. Coat 2 (9 inch) round cake pans with cooking spray. Line bottom of each pan with parchment paper; coat with cooking spray. In bowl combine sugar, butter and 1 tsp. cinnamon. Divide mixture in half. Press each half over bottom of each pan to within 2 inches of edge. Refrigerate until ready to use. Prepare cake mix according to package directions; stir in coconut. Spoon batter evenly over sugar layer in each pan. Bake 24-30 minutes or until toothpick inserted into centers comes out clean. Cool on racks 15 minutes. Remove from pans. Remove parchment paper. Cool layers, sugar side up, on racks. Stir remaining cinnamon into frosting. Place on cake layer, sugar side up, on plate. Spread with 1 cup frosting. Top with crushed pineapple to within 1/2 inch of edge of frosting. Top with remaining cake layer, sugar side down. Spread top and side of cake with remaining frosting.

By Robin

1 Feedback

Share This Page Print Follow 0 0