Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Box (18-oz) white cake mix |
| ¼ cup | Oil |
| 2 \N | Eggs |
| 1⅓ cup | Water |
| 1 cup | Crushed pineapple |
| 1 cup | Sugar |
| 1 tablespoon | Flour |
| 4 \N | 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, .