| 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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