Recipe#463

Servings: YIELD: 100 Portions (2 Pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 350 degrees F. Oven

INGREDIENTS

1 3/4 qt. (3 lb 2 oz) sugar, granulated
1 1/4 cups (6 oz) cornstarch
1/2 tsp salt
1 1/2 qt. water
1 1/2 gal. (13 lb 10 oz or 2-No. 10 cn) pineapple, canned, crushed
6 tbsp. juice, lemon
3 qt. (5lb or 1-No. 10 cn) cake mix, yellow
1 1/2 qt. (1 lb) coconut, sweetened, prepared, chopped
2 cups (1 lb) butter or margarine, melted

INSTRUCTIONS

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 qt) 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 qt of mixture over each pan. Bake 50 minutes or until lightly browned. Cut each pan 6 by 9.

NOTE: 1. 8 oz lemons A.P. (2 lemons) will yield 6 tbsp juice.
2. Other cake mixes may be used in recipe.
3. 1 lb (2 cups) chopped nuts may be substituted for coconut.