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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Used to make this when I had people over and it was always a big hit. This recipe is very old and comes from my very first cook book (Pillsbury) which was a gift from my grandmother. Best served the day it is made. Ingredients:
2 cups flour, unsifted, pillsbury |
1 cup sugar |
1 teaspoon baking soda |
1 teaspoon salt |
1 1/2 cups pineapple, crushed, undrained (13 1/2 oz. can) |
1 teaspoon vanilla |
2 eggs |
1/2 cup brown sugar, packed |
1/2 cup coconut, flaked |
1/2 cup nuts, chopped |
1/2 cup butter |
1/2 cup cream, light (half and half) |
1/2 cup sugar |
1/2 teaspoon vanilla |
Directions:
1. Preheat overn to 350.
2. In large mixing bowl, combine all cake ingredients and beat low speed till blended; beat 2 minutes more at medium speed.
3. Pour into 9 inch square pan, greased on bottom only.
4. Prepare Topping by combining all ingredients; sprinkle over cake.
5. Bake 45 to 50 minutes or until top springs back when lightly touched in center.
6. Just before cake is done, prepare Sauce by melting butter in saucepan; blend in remaining ingredients.
7. When cake comes out of oven pour sauce over warm cake.
8. Cool.
9. Best served the same day it is made.
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