↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1 stick (1/2 cup) butter or margarine
1 (8 ounce) can crushed pineapple, packed in juice
1/2 to 1 cup sweetened flaked coconut, optional
6 to 8 very ripe bananas (see notes)
1/3 to 1/2 cup orange marmalade, optional (see notes)
1 (18.25 ounce) box white or yellow cake mix
1/2 to 1 cup pecan pieces (see notes)
Preheat the oven to 350 degrees F.
Cut the butter into 4 pieces, and place in a microwave-safe dish. Microwave on HIGH, covered with a paper towel, until the butter just melts, about 1 minute. Set aside.
Grease a 13 x 9-inch glass or metal baking dish with butter. Spread the pineapple (with its juice) evenly in the bottom of the prepared dish. If using coconut, sprinkle it over the pineapple. Cut the bananas into slices about 1/4 inch thick, and place them evenly over the dish.
If using marmalade, microwave it for 30 seconds on HIGH to make it easier to spread. Spoon the marmalade evenly over the fruit.
Sprinkle the cake mix evenly over the fruit. Drizzle the melted butter and pecans evenly over the cake mix.
Bake 45 to 50 minutes, or until the cake is golden and bubbly.
NOTES: You can use frozen bananas, but do not thaw them or they'll turn to mush. Just use a sharp knife and carefully slice the frozen bananas, and put them into the dish. Orange marmalade adds zing, but you can omit it, or substitute 1/3 cup orange juice concentrate. Walnuts, almonds, cashews or macadamia pieces can be substituted for pecans. Also, do not mix the cake mix according to the package directions; egg and oil are not needed.
view more member recipes
Tropical Snack Cake
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1 stick (1/2 cup) butter or margarine
1 (8 ounce) can crushed pineapple, packed in juice
1/2 to 1 cup sweetened flaked coconut, optional
6 to 8 very ripe bananas (see notes)
1/3 to 1/2 cup orange marmalade, optional (see notes)
1 (18.25 ounce) box white or yellow cake mix
1/2 to 1 cup pecan pieces (see notes)
Preheat the oven to 350 degrees F.
Cut the butter into 4 pieces, and place in a microwave-safe dish. Microwave on HIGH, covered with a paper towel, until the butter just melts, about 1 minute. Set aside.
Grease a 13 x 9-inch glass or metal baking dish with butter. Spread the pineapple (with its juice) evenly in the bottom of the prepared dish. If using coconut, sprinkle it over the pineapple. Cut the bananas into slices about 1/4 inch thick, and place them evenly over the dish.
If using marmalade, microwave it for 30 seconds on HIGH to make it easier to spread. Spoon the marmalade evenly over the fruit.
Sprinkle the cake mix evenly over the fruit. Drizzle the melted butter and pecans evenly over the cake mix.
Bake 45 to 50 minutes, or until the cake is golden and bubbly.
NOTES: You can use frozen bananas, but do not thaw them or they'll turn to mush. Just use a sharp knife and carefully slice the frozen bananas, and put them into the dish. Orange marmalade adds zing, but you can omit it, or substitute 1/3 cup orange juice concentrate. Walnuts, almonds, cashews or macadamia pieces can be substituted for pecans. Also, do not mix the cake mix according to the package directions; egg and oil are not needed.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Cake Batter Brownie Snack Cake
by sgre52160
1 (15.25 oz) box "Funfetti" Cake mix 1/4 cup vegetable oil 1 egg 1/2 cup milk 1 "Family Size" box Brownie mix, batter prepared per package directions. Preheat oven to 350. Spray 9x13 pan
by sgre52160
1 (15.25 oz) box "Funfetti" Cake mix 1/4 cup vegetable oil 1 egg 1/2 cup milk 1 "Family Size" box Brownie mix, batter prepared per package directions. Preheat oven to 350. Spray 9x13 pan
Tropical Cake
by sgre52160
1 pkg yellow cake mix 1 (3.4 oz) pkg instant vanilla pudding mix 1 1/4 cups lemon-lime soda 3 eggs 1/3 cup canola oil Topping: 1 cup sugar 2 tbsp flour 2 eggs, lightly beaten 1/2 cup butter
by sgre52160
1 pkg yellow cake mix 1 (3.4 oz) pkg instant vanilla pudding mix 1 1/4 cups lemon-lime soda 3 eggs 1/3 cup canola oil Topping: 1 cup sugar 2 tbsp flour 2 eggs, lightly beaten 1/2 cup butter
Pumpkin Snack Cake
by suemunzlinger
Crumb-Topping •1/2 cup (62 grams) all-purpose flour (measured correctly) •1/4 cup (4 Tablespoons or 60 grams) unsalted butter, cold •1/2 cup (100 grams) packed dark brown sugar •1/4 te
by suemunzlinger
Crumb-Topping •1/2 cup (62 grams) all-purpose flour (measured correctly) •1/4 cup (4 Tablespoons or 60 grams) unsalted butter, cold •1/2 cup (100 grams) packed dark brown sugar •1/4 te
Chocolate Snack Cake
by sgre52160
1 2/3 c. all-purpose flour 1 c. packed brown sugar 1/4 c. cocoa 1 tsp. baking soda 1/4 tsp. salt 1 c. water 1/3 c. vegetable oil 1 tsp. vinegar 1/2 tsp. vanilla Heat oven to 350 degrees. M
by sgre52160
1 2/3 c. all-purpose flour 1 c. packed brown sugar 1/4 c. cocoa 1 tsp. baking soda 1/4 tsp. salt 1 c. water 1/3 c. vegetable oil 1 tsp. vinegar 1/2 tsp. vanilla Heat oven to 350 degrees. M
Blueberry Snack Cake
by sgre52160
2-1/4 cups flour 1-1/4 cups sugar 1/2 cup brown sugar 3/4 cup butter 1-1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3 egg yolks 2/3 cup milk 1/2 cup orange juice 2 egg whites 1-1/
by sgre52160
2-1/4 cups flour 1-1/4 cups sugar 1/2 cup brown sugar 3/4 cup butter 1-1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3 egg yolks 2/3 cup milk 1/2 cup orange juice 2 egg whites 1-1/
view more member recipes