Tuesday, June 20, 2017

Southern Pineapple Cake

This Southern Pineapple Cake is amazingly moist and delicious. The best part is it's so easy to make and even easier to eat and enjoy.

This cake is a "pot luck" favorite, but also makes a great after-school snack cake, or anytime you want an easy dessert. Just a few simple ingredients and you're done. You don't even need a mixer; I just beat the batter in a mixing bowl with a wooden spoon. See what I mean? Easy!

For the Cake:
2 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
2 large eggs
1 tsp. vanilla
1 - 20 oz can Dole crushed pineapple (with juice)
For the Topping:
1/2 cup butter
2/3 cup evaporated milk
1/2 tsp vanilla
1 cup sugar
1 cup chopped pecans or walnuts
1 cup coconut flakes


Preheat oven to 350 degrees. Grease or spray with baking spray a 13 x 9 -inch baking dish. In a large bowl mix together flour, sugar, baking soda, eggs, vanilla and crushed pineapple (with juice) and beat until well combined. Pour batter into prepared pan and bake 40-45 minutes or until golden brown.

While cake is baking, heat butter, evaporated milk, vanilla and sugar in a medium sized sauce pan until it begins to boil over medium-high heat. Stir in pecans or walnuts and coconut and continue cooking on medium heat about 5 minutes, stirring constantly. Mixture will thicken slightly.

Removed baked cake from oven and poke holes all over the top using a wooden chop stick or the tines of a large serving fork. Spread topping evenly over top of warm cake and let cool.

Slice and serve!

Also seen on Meal Plan Monday


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