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Banana-Coconut Crunch Cake


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Rate this recipe 4.3/5 (22 Votes)


  • 1 pkg. DUNCAN HINES Moist Deluxe Banana Supreme Cake Mix
  • 1 pkg. (4-serving size) banana instant pudding and pie filling mix
  • 1 can (16 ounce) fruit cocktail, in juices, undrained
  • 4 eggs
  • 1/4 cup Crisco Oil
  • 1 cup coconut
  • 1/2 cup chopped pecans
  • 1/2 cup firmly packed brown sugar
  • Glaze
  • 1/4 cup granulated sugar
  • 1/2 cup butter
  • 1/2 cup evaporated milk
  • 1 1/3 cups coconut



Step 1

Preheat oven to 350. Grease and flour 13x9-inch pan. For the cake combine cake mix, pudding mix, fruit cocktail with juice, eggs, and oil in large bowl. Beat at medium speed with electric mixer for 4 minutes. Stir in 1 cup coconut. Pour into pan. Combine pecans and brown sugar in small bowl. Stir until well mixed. Sprinkle over batter. Bake at 350 for 45 to 50 minutes or until toothpick inserted in center comes out clean. For glaze, combine granulated sugar, butter and evaporated milk in medium saucepan. Bring to a boil. Cook for 2 minutes, stirring occasionally. Remove from heat. Stir in 1 1/3 cups coconut. Pour over warm cake. Serve warm or at room temperature.

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