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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a luscious tasting cake. Has a tropical feel with the pineapple and coconut. This recipe came from th Pillsbury Bake Off Dessert Cookbook from the 1980's. Ingredients:
2 cups flour |
1 cup sugar |
1 teaspoon baking soda |
1 teaspoon salt |
1 (13 1/2 ounce) can crushed pineapple, drained |
2 eggs, beaten |
1 teaspoon vanilla extract |
1/2 cup brown sugar |
1/2 cup flaked coconut |
1/2 cup pecans, chopped |
1/2 cup butter |
1/2 cup light cream |
1/2 cup sugar |
1/2 teaspoon vanilla extract |
Directions:
1. BATTER: Preheat oven to 350 degrees F.
2. Grease the bottom only of a 9-inch square pan.
3. In a large bowl, combine flour, sugar, baking soda, and salt.
4. Add crushed pineapple, eggs, and vanilla extract; beat at lowest speed till blended, beat medium speed 2 minutes.
5. Pour into prepared pan.
6. In a small bowl, combine brown sugar, flaked coconut, and pecans to make the topping.
7. Sprinkle the top of the cake evenly with the topping.
8. Bake for 45 to 50 minutes.
9. Just before cake is done prepare the sauce.
10. Pour the sauce over warm cake.
11. Cool before serving.
12. SAUCE: In a small saucepan, melt butter.
13. Blend in cream, sugar, and vanilla extract.
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