1 (21 ounce) can pie filling (cherry and peach works good)
1 (15 ounce) can crushed pineapple (don’t drain)
1 (18 ounce) box yellow cake mix
1 cup butter (melted)
1 1⁄2 cups coconut
Spread whole can of pie filling in a 13X9 baking pan.
Spread whole can of crushed pineapple over pie filling.
Sprinkle the cake mix evenly over the pie filling and pineapple.
Spoon butter over the mix until it’s even over the whole cake.
Sprinkle coconut until it’s well coated.
Bake for 1 hour and 15 minutes.
1 box angel food cake mix
l can (20 oz.) crushed pineapple
Preheat oven to 350°F. Spray inside of 9×13 pan.
Dump cake mix into pan and add can of crushed pineapple. Mix with spatula until cake mix is completely moist.
Bake for 25-30 minutes.
2 cans (15 ounces) apricot halves, drained
1 can (29 ounces) pear halves, drained
1 can (29 ounces) peach halves, drained
1 can (20 ounces) pineapple chunks, drained
3/4 cup golden raisins
1/4 cup butter
1/2 cup packed brown sugar
1 teaspoon curry powder
In a 2-1/2-qt. casserole, combine fruit and raisins. Melt butter in a small saucepan; stir in brown sugar and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over fruit mixture; mix gently. Cover and bake at 400° for 30 minutes or until heated through. Yield: 10-12 servings.
For the Cake:
1 box butter cake mix, plus ingredients to make cake
1 14-ounce can sweetened condensed milk
1 15-ounce can cream of coconut (NOT coconut milk) – this can usually be found in the drinks/mixers aisle of your local grocery store
1 15.25-ounce can crushed pineapple, drained and juice reserved
For the Topping:
2 cups heavy whipping cream
2 to 4 tablespoons powdered sugar (sweeten to your preference)
1 teaspoon coconut extract
shredded coconut and maraschino cherries, to garnish if desired
Prepare and bake cake in a 9×13 pan according to package directions. While your cake is baking, mix together the reserved pineapple juice, sweetened condensed milk and cream of coconut until smooth.
Immediately after removing your cake from the oven, use the end of a wooden spoon to poke holes all over the top of the cake. Pour the milk mixture over the top of the warm cake, making sure to get it down into the holes. The cake will appear very saturated, but that’s okay. Evenly spread the reserved crushed pineapple all over the top. Cover the cake with plastic wrap and refrigerate overnight.
To make the topping:
Beat cream vigorously by hand with a whisk or using the whisk attachment of a stand mixer. When the cream starts to thicken, add in the powdered sugar and coconut extract. Continue beating until soft peaks form. You may also use Cool Whip if you wish. Garnish cake with shredded coconut and maraschino cherries.
Keep cake covered in refrigerator for up to 3 days.