Ingredients
1 box Yellow Cake Mix
1/2 cup coconut
1 small can pineapple drained
1/2 cup chopped pecans
1 can frozen orange juice 6 oz
1/2 cup sugar
1 cup powdered sugar for glaze
Directions
Mix cake according to directions. Add coconut, pineapple and pecans.
Pour into greased bunte pan and bake at 375 degrees for 45 to 50 minutes. Check with toothpick for doneness. Cool cake for 25 minutes on wire rack. Remove from pan.
Heat sugar and orange juice until sugar is melted. Pour over warm cake that has holes made with fork or knife, after removing from Bundt pan.
Reserve a bit of orange juice mixture to mix with a powder sugar for glaze. Glaze should be added when cake is cool.
1 box Yellow Cake Mix
1/2 cup coconut
1 small can pineapple drained
1/2 cup chopped pecans
1 can frozen orange juice 6 oz
1/2 cup sugar
1 cup powdered sugar for glaze
Directions
Mix cake according to directions. Add coconut, pineapple and pecans.
Pour into greased bunte pan and bake at 375 degrees for 45 to 50 minutes. Check with toothpick for doneness. Cool cake for 25 minutes on wire rack. Remove from pan.
Heat sugar and orange juice until sugar is melted. Pour over warm cake that has holes made with fork or knife, after removing from Bundt pan.
Reserve a bit of orange juice mixture to mix with a powder sugar for glaze. Glaze should be added when cake is cool.
