Tropical Crunch Cake
Tropical Crunch Cake takes roughly 40 minutes from beginning to end. This recipe serves 10. For 88 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 21g of fat, and a total of 465 calories. Several people made this recipe, and 159 would say it hit the spot. It is brought to you by Food Babbles. A mixture of butter, sweetened shredded coconut, pineapples, and a handful of other ingredients are all it takes to make this recipe so tasty. Taking all factors into account, this recipe earns a spoonacular score of 46%, which is pretty good. If you like this recipe, take a look at these similar recipes: Tropical Dried Fruit Choc Chip Cookies With a Crunch, Tropical Cake, and Tropical Carrot Cake.
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 stick butter, cut into slices
1 large ripe mango, diced
28 ounces canned, crushed pineapples, undrained
1 (10 oz) bag sweetened shredded coconut
1 package vanilla cake mix
Equipment:
oven
glass baking pan
Cooking instruction summary:
Preheat oven to 350 degrees.Pour the pineapples into a 9x13 glass baking dish and spread over the bottom of the dish. Scatter diced mango over the pineapple.Evenly sprinkle the cake mix over the top of the pineapples and mangos, spread a bit with a fork.Place butter slices evenly over top of the cake mix.Sprinkle top evenly with shredded coconut.Bake 30-35 minutes until bubbly and golden.
Step by step:
1. Preheat oven to 350 degrees.
2. Pour the pineapples into a 9x13 glass baking dish and spread over the bottom of the dish. Scatter diced mango over the pineapple.Evenly sprinkle the cake mix over the top of the pineapples and mangos, spread a bit with a fork.
3. Place butter slices evenly over top of the cake mix.Sprinkle top evenly with shredded coconut.
4. Bake 30-35 minutes until bubbly and golden.
Nutrition Information:
covered percent of daily need
