Pineapple ambrosia cake

Yield: 1 Servings

Measure Ingredient
1 Box (18-oz) white cake mix
¼ cup Oil
2 Eggs
1⅓ cup Water
1 cup Crushed pineapple
1 cup Sugar
1 tablespoon Flour
4 Egg yolks

Combine cake mix, oil, eggs and water. Beat for 3 minutes. Pour into greased and floured 9x13 pan. Bake at 375 for 30-35 minutes. Mix pineapple, sugar, flour and egg yolks in saucepan. Bring to boil. Cut cake into 2 thin layers. Pour pineapple filling between layers. Top with Seven Minute Icing (see Index) and coconut.

MRS ELLA COLLINS

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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