SMOOTHIES AND SHAKES (20)
SUMMER COOLERS (34)
|EVERY FEW MINUTES|
1 (18 oz.) box Duncan Hines yellow cake mix (butter)
1 c. vegetable oil
1 c. pecans, chopped
2 (11 oz.) cans mandarin oranges, drained
1 c. coconut
1 (20 oz.) can crushed pineapple, undrained
3 tbsp. cornstarch
1 c. sugar
1 (3 1/2 oz.) box instant vanilla pudding mix
1 c. milk
1 (8 oz.) tub Cool Whip
Preheat oven to 325 degrees. Grease and flour a 9"x13" pan. Combine cake mix, eggs, oil, 1/2 cup of the coconut, 1/2 cup of pecans and oranges together, in the order given. Bake for 40 minutes and let cool. Turn cake onto serving platter.
Mix cornstarch and sugar in pan. Add can of pineapple and cook until mixture is thick and clear. Let cool. Pour over cake.
Slice bananas and place on top of pineapple mixture. Combine pudding mix and milk. Fold in Cool Whip and frost cake. Top with 1/2 cup coconut and 1/2 cup pecans.
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