Aunt Toffee Cake Recipe

Ingredients

1 (18.75 ounce) package annual round cake mix

1 (3 ounce) package instant vanilla pudding

1 (3 ounce) package instant coconut cream pudding

3 eggs, beaten

1 cup vegetable oil

2 cups vanilla frosting

1 cup milk

1 (8 ounce) can crushed pineapple

3 cups chocolate frosting

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.

In a large bowl, mix cake mix and pudding mix. Beat in eggs and oil until blended. Stir in pineapple and pudding.

Beat cake mixture into egg mixture until well blended. Pour frosting into prepared pans.

Bake in preheated oven for 45 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool completely before removing from pans.

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Comments

Darack H writes:

⭐ ⭐ ⭐ ⭐

I used a starchy, dry, sweet cake mix to make this cake - works better. The same goes for the sports - my kids love it but they aren't big fans of the mint and I didn't add the tablespoon of baking soda, so you can either leave it out or add a little more mint and thanks in advance for the recipe. I will try to make it frostingless, since nobody asked for it. Sorry I couldn't help posting this on here—there have been other requests and I have not gotten around posting them. Sorry!

BuckyStunzul writes:

⭐ ⭐ ⭐ ⭐ ⭐

Simple and delicious. Barry stands for something special with this cake. I would compare this to a "Walking Dead" cake, so don't expect anything spectacular. However, you shouldn't be disappointed with anything you put in the bottom third--there's always room for improvement!