Tropical Bundt Cake With Pineapple Coconut Topping

By Lucdavis

Ingredients

• 1 white cake mix(approx. 18 oz.)
• 1 pkg.(4 serving size) instant coconut cream pudding mix
• 1 can(12 oz.) pina colada mix
• 1/3 cup veg. oil
• 4 large eggs
• Topping-----
• 3/4 cup granulated sugar
• 2 tbsp. all purpose flour
• 4 tbsp. butter
• 1 can(8oz.) crushed pineapple,undrained
• 1 large egg,beaten
• 1 cup sweetened flaked coconut

Preparation

Step 1

1. Heat oven to 325 deg. Grease and flour a 12-cup Bundt cake pan or spray with a baking spray with flour
2. Combine the cake mix with pudding mix,pina colada mixture,oil and 4 eggs
3. Beat on low til well blended; scrape bowl and turn mixer to high, beat for 2 minutes longer
4. Spoon into prepared Bundt cake pan
5. Bake for 45-50 minutes or til cake bounces back when touched lightly with finger
6. In a medium saucepan combine the sugar and flour; stir in the pineapple,butter,and beaten egg
7. Put the pan over medium heat and cook stirring ocassionally til mixture is thickened and bubbly
8. Stir in coconut,spoon over the top of the cake letting some of the topping drip down sides of cake
9. Refrigerate leftover cake