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!!!
- 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 See How It's Made
- BATTER: Preheat oven to 350 degrees F.
- Grease the bottom only of a 9-inch square pan.
- In a large bowl, combine flour, sugar, baking soda, and salt.
- Add crushed pineapple, eggs, and vanilla extract; beat at lowest speed till blended, beat medium speed 2 minutes.
- Pour into prepared pan.
- In a small bowl, combine brown sugar, flaked coconut, and pecans to make the topping.
- Sprinkle the top of the cake evenly with the topping.
- Bake for 45 to 50 minutes.
- Just before cake is done prepare the sauce.
- Pour the sauce over warm cake.
- Cool before serving.
- SAUCE: In a small saucepan, melt butter.
- Blend in cream, sugar, and vanilla extract.