Categories: Desserts
Ingredients
- 1 cup butter, divided
- 1 pkg. (2-layer size) spice cake mix
- 1 can (8 oz.) crushed pineapple in juice, undrained
- 1 cup BAKER'S ANGEL FLAKE Coconut
- 2 eggs
- 1-1/2 cups chopped PLANTERS Pecans, divided
- 1 pkg. (8 oz. ) PHILADELPHIA Cream Cheese, softened
- 2 cups powdered sugar
Directions
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Heat oven to 350°F.
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Melt 1/2 cup butter; pour into large mixer bowl. Add cake mix, pineapple, coconut and eggs; beat until blended. Stir in 1/2 cup nuts.
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Pour into 13×9-inch pan sprayed with cooking spray.
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Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool.
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Beat cream cheese, sugar and remaining butter in medium bowl with mixer until blended; spread onto cake. Sprinkle with remaining nuts.