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Pineapple Mimosa Crunch Cake

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Pineapple Mimosa Crunch Cake


1- 29oz can of pineapple, drained
1½ cups Soleil Mimosa Pineapple
1 box of yellow cake mix
½ bag of shredded coconut
1 cup butter, melted
1 cup chopped walnuts or pecans

You might have heard of a coffee crunch cake, but have you tried a mimosa crunch cake? This recipe is incredibly easy, using cake mix as the starter, leaving you more time to enjoy yourself.

Start by pre-heating the oven 350°F and greasing a 9×13 inch cake pan.

Pour the canned pineapple and Soleil Mimosa Pineapple into the bottom of the pan.

Evenly sprinkle dry cake mix evenly over mimosa mixture.

Pour melted butter over cake mix.

Sprinkle the walnuts or pecans  and coconut over the top.

Bake for 30-35 minutes, until a toothpick comes out clean.

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