Tropical Cake

Name: Tropical Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12 Servings
Ingredients: 1 1/2 cups white sugar, 1 teaspoon baking soda; 2 cups + 2 tablespoons cake flour (or 2 cups all-purpose flour); 2 large eggs, slightly beaten, 1/2 teaspoon vanilla; 1 - 20 ounce can crushed pineapple, not drained; 1 cup chopped cashews; 3/4 Cup sweetened flaked coconut; Topping:1 - 3.4 ounce package instant vanilla pudding mix; 1 - 8 ounce package cream cheese (1/3 less fat); 1 - 8 ounce container frozen whipped topping, thawed; sweetened flaked coconut, chopped cashews

Author:: Jamie Geller Test Kitchens
Publish date:: Apr 3, 2010

45minDuration
35minCook Time
10minPrep Time
12 ServingsServings

Ingredients

1 1/2 cups white sugar, 1 teaspoon baking soda
2 cups + 2 tablespoons cake flour (or 2 cups all-purpose flour)
2 large eggs, slightly beaten, 1/2 teaspoon vanilla
1 - 20 ounce can crushed pineapple, not drained
1 cup chopped cashews
3/4 Cup sweetened flaked coconut
Topping:1 - 3.4 ounce package instant vanilla pudding mix
1 - 8 ounce package cream cheese (1/3 less fat)
1 - 8 ounce container frozen whipped topping, thawed
sweetened flaked coconut, chopped cashews

Preparation

1 Preheat oven to 350°F.
2 In a large bowl, mix sugar, soda and flour by hand. Stir in eggs, vanilla and pineapple with juice. Add cashews and coconut.
3 Pour into 9-inch by 13-inch pan coated with non-stick spray. Bake for 35 to 40 minutes. Cool
4 For topping, prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth and mix in prepared pudding.
5 Fold in the whipped topping and spread over cooled cake. Sprinkle top with coconut and chopped cashews; refrigerate.

Source: Wheat Foods Council