This recipe is quick and easy, and can be made with ingredients at hand. Serve it to those guests who strike unexpectedly.
This cake is fabulous! I made it as directed including the butter glaze another reviewer mentioned (with the exception of the coconut as I didn’t have any on hand).
My daughters made this for my birthday…and I must say it was one of the BEST cakes (moist!) I have EVER eaten! It is so unusual and soooo gooood! You’ll have absolute raves with this one!
This cake is great. I had the recipe and lost it while relocating to another state. There was a butter sauce with coconut that is poured over this cake and it makes it heavenly
2 cups all purpose flour
1 teaspoons baking soda
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
20oz can crushed pineapple
1/2 cup salted butter
1/2 teaspoon vanilla extract
2/3 cup evaporated milk
1 cup granulated sugar
1 cup chopped pecans
1 cup sweetened coconut flakes
Preheat your oven to 350 degrees and grease a 9×13″ baking pan with butter
In a large mixing bowl, mix together your flour, sugar, baking soda, eggs, vanilla, and crushed pineapple
Pour into your baking pan and bake for 40-45 minutes or until golden brown
Poke several holes in the cake with the handle of a wooden spoon
In a medium sized sauce pan, heat your butter, sugar, evaporated milk, and vanilla until it reaches a boil
Mix in your pecans and coconut and continue cooking for about 5 minutes on medium heat, stirring constantly
Pour your topping evenly over your cake, slice, and enjoy!
Can I omit the pineapple, is so do I need to add more sugar?
I don’t think the cake would be much without the pineapple, that’s what gives this cake it’s moist deliciousness and flavor!
We called this ugly duckling cake, it is so yummy!!
What good if you can’t print the recipe…
Screen shot recipe Jean
What is the recipe for the butter glaze mentioned in the article?
Do you drain the pineapple?
I would say you don’t drain pineapple since there is no other liquid added.