How to make it

  • Preheat oven to 350°F. Lightly spray a 13- x 9-
  • x 2-inch baking dish with nonstick spray. In a
  • small saucepan over low heat, melt the butter
  • with the water. Stir in the brown sugar until
  • smooth. Pour evenly into the prepared baking
  • dish. Sprinkle the coconut, cherries, marshmallows, and
  • pecans evenly over the melted sugar mixture.
  • In a large bowl, using an electric mixer set on
  • high speed, beat the egg whites for 30 seconds,
  • or just until frothy. Beat in the buttermilk,
  • sour cream, and applesauce. Add the cake mix and
  • beat on low speed for 30 seconds, or just until
  • moistened. Beat for an additional 2 minutes.
  • Scrape into the pan, smoothing it evenly. Bake
  • for 40 minutes, or until a wooden pick inserted
  • in the center comes out clean and the cake is
  • pulling away from the sides of the pan. Cool in
  • the pan on a rack. To serve, cut into squares
  • and invert onto individual plates. Replace any
  • loose topping. Serve warm or cool.
  • Hint: The topping for this cake sticks better
  • when the cake is cooled almost to room
  • temperature before cutting.
  • Nutritional Information (per serving):
  • 244 Cal;
  • 9 g Total Fat (2 g Sat Fat);
  • 38 g Carb;
  • 2 mg Cholesterol;
  • 327 mg Sodium;
  • 4 g Protein;
  • 1 g Fiber.
  • Dietary Exchanges: 2 Starch; 1/2 Very Lean Meat;
  • 2 Fat.

Reviews & Comments 2

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  • julesong 11 years ago
    Yes, this could be a nice addition to the cookbook! :)
    Was this review helpful? Yes Flag
  • henrie 11 years ago
    Sounds yummie, another one of these days LOL
    Was this review helpful? Yes Flag

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