Top Me Twice Cake

READY IN: 1hr 15mins
Recipe by Caryn

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.

Top Review by MizzNezz

As soon as I saw this recipe, I knew I would have to make it. I'm a pushover for anything with pineapple in it. As far as I can see the only thing wrong with the recipe is it only makes a 9in cake! It was gone too quick. I think it can be doubled and baked in a 13x9in pan. But I would leave the sauce as it is, for there was plenty of it for the 9in cake. This is a recipe that will go in my favorites section!!!

Ingredients Nutrition


  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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