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| 1 | Yellow Cake Mix; or white |
| 4 | eggs |
| 1 | Tas. Oil |
| 1/2 | Tas. Pecans |
| 1 Dose | Mandarin Oranges In Juice; drained |
| 1 Dose | Crushed Pineapple In Juice |
| 3 Esslöffel | cornstarch |
| 1 | Tas. Sugar |
| 4 | Bananas |
| 1 | Tas. Milk |
| 1 | Box Vanilla Pudding Mix; instant |
| 1 | Kart. Cool Whip1/2 |
| 1/2 | Tas. Coconut Flakes |
| 1/2 | Tas. Pecans |
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Mix ingredients well and bake in floured 9 by 13 inch pan at 350 degrees for 35 minutes or until brown.
Cool.
Frosting:
Mix pineapple, including juice, with cornstarch and sugar. Cook over medium heat, stirring constantly until thick and clear.
Cool and pour over cooled cake.
Slice bananas on top of pineapple layer.
Combine pudding mix with milk. Fold in Cool Whip. Add coconut and pecans. Spread over cake.
Per serving: 947 Calories (kcal); 50g Total Fat; (46% calories from fat); 9g Protein; 120g Carbohydrate; 99mg Cholesterol; 663mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 10 Fat; 6 Other Carbohydrates Recipe by: Fort Worth Star Telegram, March 1989 Converted by Mmbuster v2.0n.
dex#_
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