Pin-Co Crunch Cake
Absolutely wonder moist and has a delicate crunch. I serve with cool whip!
What you'll need:
1 box of Betty Crocker WHITE cake mix
1-box of Betty Crocker BUTTER cake mix
DO NOT FOLLOW BOX INSTRUCTIONS
I can of crushed pineapple
1 1/2 cups of sweetened coconut
1 cup of firmly packed brown sugar
2 cups of melted butter
1 cup of AP flour
1 cup of table sugar
3 large eggs
1 1/2 cups of cold water
Preheat oven at 325. Take White cake mix and pour in large bowl. Combine eggs, water, and 1 cup of butter melted. (Reserving the other cup for later). Use hand mixer and mix until smooth. Mix will look thin and watery. Add pineapple and coconut and mix on slow until blended through.
Pour into prepared sheet pan. 9x13. Level gently by patting pan on table or counter and to level out bubbles.
In a separate bowl add flour, brown sugar, and box of butter cake mix. Mix dry ingredients thoroughly with hands. Take dry mix and gently sprinkle and spread on top of your cake mix in pan. Once you have it laying on top of mix covering it completely take the other cup of melted butter and drizzle over the top to moisten the dry mix. It will not cover completely which is what we want or else will be soggy. Only drizzle.
Bake for 30-45 min depending on your oven. Bake at least 5min longer when u notice it is done. There is a lot of moisture in cake so we want to cook a tad longer.
Pull out when done.
Once it has cooled completely serve with cool whip or ice cream. It is very rich.
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