Sunday, November 23, 2008

Ruffina's Toss Cake

Ingredients1 can crushed pineapple (medium)
1 – 16 oz can of cherry pie filling*
1 box yellow cake mix (Betty Crocker or another variety)
1 cup sweetened coconut (e.g. Bakers Angel Flake not desiccated)
1 cup chopped pecans or slivered almonds
½ lb butter, melted (or margarine)

Heat oven to 350 degrees (this is the same as gas mark 4?)

Take a 13x9 cake pan and pour pineapple in and spread evenly.
Pour pie filling on top in an even layer.
Pour the dry cake mix on top of that.
Toss on the coconut and pecans/almonds in an even layer.
Pour melted butter on in an even layer.

Cover with foil, make couple of tiny holes in the foil and bake for 1 hour.

After an hour remove the foil and continue baking until the coconut and nuts turn slightly brown.

*Any flavor of pie filling works (apple, blueberry etc. – I have only tried cherry so far).

Enjoy your Toss cake!

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