Shelly's Recipe

TROPICAL CAKE

Category: Cakes from Cake Mixes

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, cubed
1 (8 oz) can crushed pineapple, drained
1 cup flaked coconut
Garnish: Whipped topping

In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9 inch baking pan. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Place on a wire rack.

In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160 degrees or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate. Serve with whipped topping.