Submitted by Barb Petri
1 pkg. (18.25 oz.) yellow cake mix
1 can (12 fl. oz.) Carnation evaporated Milk
2 large eggs
1 can (20 oz.) crushed pineapple in juice,
drained (juice reserved), divided
1/2 cup chopped almonds
3/4 cup sifted powdered sugar
1 cup flaked coconut, toasted
oven to 350 degrees. Grease 13x9 inch baking pan. Combine cake mix,
evaporated milk and eggs in large mixer bowl. Beat on low speed for 2
minutes. Stir in 1 cup pineapple. Pour batter into prepared baking pan.
Sprinkle with almonds. Bake for 30 to 35 minutes or until wooden pick
inserted in center comes out clean. Cool in pan on wire rack for 15
minutes. Combine sugar and 2 tablespoons reserved pineapple juice in
small bowl: mix until smooth. Spread over warm cake, sprinkle with
coconut and remaining pineapple.
Cool completely before serving. Top with whipped cream.
Makes 12 servings.