1st step– Coconut filling:
- 3 C flaked coconut
- 1 (14 oz.) can sweetened condensed milk
- 1 tsp. vanilla
- 1/4 tsp. almond extract
- 1/2 C chopped pecans
Place all ingredients in a bowl and mix well. Set aside
- 1 box Duncan Hines Devil’s Food cake mix
- 1 pkg. chocolate instant pudding and pie filling
- 4 large eggs
- 1 1/4 C water
- 1/2 C vegetable oil
1/2 C Duncan Hines Creamy Home-Style Vanilla Frosting
Preheat oven to 350 degrees. Grease and flour (or use PAM) on large Bundt Pan. Mix cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at medium speed with an electric mixer for 2 minutes.
To make the tunnel cake:
Pour half the batter into the Bundt pan. Spoon the coconut filling onto the batter, leaving batter on both the inside and outside of the filling. Sprinkle the chopped pecans on top of the coconut filling. Slowly, pour the remaining cake batter over the filling.
Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto a serving plate. Cool completely.
Last step– Glaze:
Place frosting in microwaveable bowl. Microwave on high 15 seconds, stir until smooth. Drizzle over cake.