Servings: 100 Portions (2 Pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 350 degrees F. Oven
1-3/4 quart (3 lb 2 oz) sugar, granulated
1-1/4 cups (6 oz) cornstarch
1/2 teaspoon salt
1-1/2 quart water
1-1/2 gallon (13 lb 10 oz or 2-No. 10 can) pineapple, canned, crushed
6 tablespoon juice, lemon
3 quart (5lb or 1-No. 10 can) cake mix, yellow
1-1/2 quart (1 lb) coconut, sweetened, prepared, chopped
2 cups (1 lb) butter or margarine, melted
Combine sugar, starch, and salt in dry mixer bowl. Blend thoroughly Use beater at low
speed. Add water to sugar mixture at low speed. Scrape bowl and mix until smooth. Fold
in pineapple. Spread equal portions filling (about 3-1/2 quart ) in each greased sheet pan.
Sprinkle with lemon juice Combine cake mix and coconut; add butter or margarine and mix
until crumbly. Sprinkle about 3/4 quart of mixture over each pan. Bake 50 minutes or until
lightly browned. Cut each pan 6 by 9.
NOTE:
8 oz lemons A.P. (2 lemons) will yield 6 tablespoon juice.
Other cake mixes may be used in recipe.
1 lb (2 cups) chopped nuts may be substituted for coconut.