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Categories:Viewed: 33 - Published at: 6 years ago
Ingredients
- 1/2 cup chopped PLANTERS Pecans, divided
- 1 can (20 oz.) DOLE Crushed Pineapple, in juice, drained
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, melted, divided
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1/2 cup BAKER'S ANGEL FLAKE Coconut
- 1 lb. frozen bread dough, thawed
Method
- Heat oven to 350 degrees F.
- Sprinkle 2 Tbsp.
- nuts onto bottom of 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
- Mix pineapple, sugar and 2 Tbsp.
- butter; spoon into prepared pan.
- Combine dry pudding mix, coconut and remaining nuts in large bowl.
- Cut bread dough into 24 (1-1/2-inch) pieces.
- Add to coconut mixture; toss to evenly coat.
- Arrange over pineapple mixture in pan.
- Sprinkle with any remaining coconut mixture; drizzle with remaining butter.
- Cover with plastic wrap; let rise in warm place 1 hour or until doubled in volume.
- Bake, uncovered, 25 to 30 min.
- or until golden brown.
- Cool in pan 10 min.
- Loosen cake from sides of pan with knife.
- Invert cake onto wire rack; gently remove pan.
- Serve cake warm.
