| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Brunch, Coffee cake | 1 | Servings | |
INGREDIENTS
| 1 | Yellow; (18 1/4 oz) cake mix | |
| 1 | c | Brown sugar |
| 1 | c | Chopped walnuts |
| 1/4 | c | Margarine; melted |
| 4 | Eggs | |
| 1 1/2 | c | Light sour cream |
| 1 | cn | (20 oz) crushed pineapple; drained |
INSTRUCTIONS
Directions: Mix 2/3 cup of dry cake mix with brown sugar, walnuts and margarine until crumbly; set aside. Beat eggs with sour cream; mix in remaining cake mix. Spread half of butter in 9x13 baking pan(sprayed with vegetable oil). Top with half of the pineapple and sprinkle with half the brown sugar mixture. Spoon and gently spread remaining batter over brown sugar mixture. Topw with remaining pineapple and sprinkle with remaining brown sugar mixture. Bake for 55 - 60 minutes in preheated 350 oven. Serve warm with ice cream or frozen yogurt if desired. Delicious room temperature also. Yield: 12 servings Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Feb 20, 1998
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