Orange cake with white, piped frosting
1 Yellow cake mix, one box
1 Vanilla pudding mix packet
1/3 cup Vegetable oil
3 Large eggs
1 tablespoon Vanilla extract
Icing:
1 pound Unsalted butter, softened
13.3 ounces Confectioner sugar
1/2 ounce Vanilla extract
2 teaspoons Pineapple flavoring
Topping:
2 cups Coconut flakes

For the Brownie

Preheat the oven to 350 degrees F. Grease an 8x8-inch baking dish with additional vegetable oil.

In a large bowl, add the cake mix, vegetable oil, eggs and vanilla. Beat using a hand mixer until the ingredients are fully combined.

Place the batter into the baking dish and bake for 30 to 35 minutes or until golden brown and a toothpick comes out clean.

Allow to cool before cutting the brownies to serve.

For the Icing

To the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, add the butter and beat until creamy.

Add the salt and vanilla extract and beat until dissolved. Add the sugar and pineapple flavoring and beat on low speed until these ingredients are incorporated, then increase the speed to medium-high to finish beating until the frosting is light and fluffy.

For the topping

Preheat the oven to 325 degrees F. Spread the coconut flakes on a baking sheet in a thin layer and bake in a preheated oven. The flakes will toast very quickly, not more than 5 to 10 minutes, making sure to stir halfway through toasting.

To Assemble

Place the icing into a piping bag fitted with a star tip. Pipe the icing over the brownies and sprinkle the toasted coconut flakes along the top. Cut into 9 to 12 squares and serve.

Want to make your boxed cake mix more interesting? Try adding vanilla pudding, pineapple flavor and coconut flakes! This recipe is another winner of our Dish Off: Boxed Cake Edition. The pineapple and coconut "brownie" turns boxed cake mix into a whole new dessert and make the perfect weeknight treat. Recipe by Joanne Laloi.