Pineapple Crunch Cake
Ready In: 1 hr 10 mins
Serves: 12
Ingredients
- 2 cups granulated sugar
- 1⁄2 cup margarine, softened
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 12 ounces crushed pineapple
- 1 teaspoon vanilla extract
PECAN TOPPING
- 1⁄2 cup margarine, melted
- 1 1⁄2 cups granulated sugar
- 6 ounces evaporated milk
- 1 pinch salt
- 1 cup flaked coconut
- 1 cup chopped pecans
Directions
- Cream sugar and margarine in bowl. Add eggs, flour, soda and salt, mix well.
- Ad pineapple, undrained, and vanilla.mix well.
- Pour into greased and floured 13x9 pan.
- Bake at 300* for 1 hour or until cake tests done.
- Spread PECAN TOPPING over hot cake.
- Broil until TOPPING is bubbly.
- to prepare PECAN TOPPING:.
- Combine all ingredients in bowl, mix well.
- spread over hot cake.
- Broil until bubbly.
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