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Ingredients
| lemon cake mix: 19.25 oz |
| orange juice: 1/2 cup |
| eggs: 2 (large) |
| orange peel: 1 Tbl (grated) |
| powdered sugar (unsifted): 1/4 cup |
| canned mandarin oranges: 11 oz (undrained) |
| crushed pineapple: 8 oz (undrained) |
| granulated sugar: 1/4 cup |
| cornstarch: 1 Tbl |
| salted butter: 1 Tbl |
| bananas: 1 (sliced) |
| flaked coconut meat: 1/4 cup |
Tropical Fruit Delight
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
14 serving(s)
Tags
- Preheat oven to 350*.Grease and flour 10" bundt pan.set aside.
- FOR CAKE:.
- empty cake mix into large bowl, add water to orange juice to equal 1 /3 cups liguid.
- Add liguid, eggs, orange peel to mix.
- Beat at medium speed with electric mixer for 2 minutes.
- Bake and cool cake following package directions.
- Sift powdered sugar over cooled cake.
- FOR TOPPING:.
- drain mandarin oranges, reserving juice. Drain pineapple, reserving juice.
- Combine juices in 1 cup measure.Add water or orange juice to fruit juices to equal 1 cup.
- Pour into small saucepan.
- Combine granulated sugar and cornstarch.
- Stir into liquid.
- Cook on medium heat, stirring constantly, until thickened.
- Add butter, if desired. Stir until melted.Cool.
- Stir mandarin orange, pineapple and banana into cooled sauce.
- Cut cake into 16 servings.
- Spoon sauce over each serving --
- Sprinkle with coconut, if desired.