1
can (8 oz) crushed pineapple in juice, well drained and juice reserved
1/2
cup water
1/3
vegetable oil
3
eggs
2
teaspoons grated orange peel
1
tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting or 1 tub Betty Crocker Rich & Creamy Vanilla Frosting
1/4
cup flaked coconut
2
teaspoons grated orange peel
Additional flaked coconut and fresh strawberries, if desired
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
2
In large bowl, beat cake mix, reserved pineapple juice, water, oil and eggs on low speed 2 minutes, scraping bowl occasionally (do not overbeat); stir in 2 teaspoons orange peel. Pour into pan.
3
Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
4
In medium bowl, stir together frosting, pineapple, 1/4 cup coconut and 2 teaspoons orange peel. Spread frosting mixture over top of cake. Garnish with additional coconut and strawberries. Store loosely covered.
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Nutrition Facts are not available for this recipe
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