Pineapple Cake

Submitted by crazycookinmama

"This is a great cake. No frosting needed. The topping is the extra special treat; the boys loved this one."

 

• Ready In: 1hr 20mins
• Ingredients: 11
• Serves: 12

ingredients

• 1 (20 ounce) can crushed pineapple
• 2 1⁄2 cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup butter, Softened
• 1 cup granulated sugar
• 2 eggs
• 3⁄4 cup packed brown sugar
• 3⁄4 cup chopped pecans
• 3⁄4 cup coconut

directions

1. Drain pineapple, reserving juice.
2. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
3. In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar; beat until fluffy. Add eggs, beat until smooth.
4. Alternately add flour mixture and reserved pineapple juice to egg mixtgure, beating at low speed after each addition, just until combined. Fold in pinapple.
5. Spread batter in a greased 13x9x2 inch baking pan or dish. In a small bowl combine brown sugar, pecans, and coconut. Sprinkle over batter; bake in a 350 degree Fahrenheit oven about 35 minutes or until center is firm.

Reviews

[JOY1998]

I make this into muffins and these go really fast at work! I omit the walnuts because I prefer just the coconut taste. Thank you for posting the wonderful recipe.

 

[Angel P.]

This cake is so yummy the 5 stars is so true, moist, and has a nice caramelize crust to it, you won't go wrong! We left out the coconut and the nuts, and it was perfect.

 

[Baby Kato]

Yummy...thank you so much for sharing your excellent recipe, this recipe makes a soft, tender, moist cake, with a crunchy sweet, crumbling topping. My dh's eyes fell out of his head when he first saw this wonderful cake. This cake is even better the next day. The cake is a little firmer and the pineapple flavor is deeper. I omitted the pecans because of dhs allergies. Made for Whats on the Menu tag game.

 

[Sheri S.]

I didn't have any coconut or pecans on hand, but I made it anyway. It was still really good, even without the extra toppings.

 

[Chris Reynolds]

I've made this cake twice now. It is very moist and tastes wonderful. I find that it does take a bit longer (10 to 15 minutes) to cook in the center, but it is lovely and well worth your time.