Preheat oven to 350 degrees. In large bowl, combine cake mix, pineapple & juice, milk, eggs, and oil. Beat on low speed for 1 min. Add bananas and beat on med speed 2 min. Pour batter into greased & floured 9x13 cake pan. Bake 35 min until cake is lightly browned & tooth pic comes out clean. During last 5 min of baking, prepare frosting.
Set oven to broil; In medium sauce pan, cook brown sugar, butter, and milk over low to med heat for 3 minutes until butter is melted. Remove from heat & stir in coconut.
Spread mixture over hot cake. Return to the oven & broil on the top shelf, rotating cake to evenly brown the frosting.
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|Serving Size: 1 Serving (99g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 82 (32%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 9.6mg||3 %|
|Sodium 217.1mg||7 %|
|Potassium 159.2mg||4 %|
|Total Carbohydrate 42g||12 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 41g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 254
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