Ingredients:
1 (18 1/4 ounce) packages yellow cake mix
1 (12 fluid ounce) cans evaporated milk
2 eggs
1 (20 ounce) cans crushed pineapple with juice, drained,divided ( juice reserved)
1/2 cup chopped almonds
3/4 cup sifted powdered sugar
1 cup flaked coconut
1 container whipped cream
Directions:
Preheat oven to 350 degrees.
Grease 13 x 9-inch baking pan.
Combine cake mix, evaporated milk and eggs in large mixing 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- 35 minutes or until wooden pick inserted into center comes out clean.
Cool in pan or 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 if desired.
Servings: 12
Time preparation: 20 min.
Time total: 50 min.