Crunch Tote Cake
Crunch Tote Cake features moist yellow cake layered with pineapple and a toasted coconut topping, offering a sweet, tropical flavor perfect for celebrations or casual gatherings.
Ingredients
Instructions
- Prepare cake mix as package directs.
- Pour half of the batter into a greased and floured 13 x 9-inch pan.
- Spoon half of the drained crushed pineapple over the batter.
- Add the remaining batter and top with the remaining pineapple.
- Bake at 350°F (175°C) for 45 minutes.
- Combine flaked coconut, brown sugar, chopped pecans, and melted margarine or butter.
- Spread the coconut mixture over the baked cake.
- Broil until the topping is lightly browned and bubbly.
Nutrition & Diet Analysis (per serving)
680
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).