Pineapple Cake

Vegetable And Fish Salad
April 28, 2012
Chicken Burgar
May 1, 2012
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Ingredients:

  • 2 1/3 cup flour
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 14 oz can of crushed pineapple (reserve 1/3 cup of juice for icing)
  • 1 cup milk
  • 2/3 cup margarine
  • 1 2/3 cup granulated sugar
  • 3 eggs
  • 1 tsp vanilla

For Icing:

  • 1 1/2 c. sugar
  • 1/2 c. (1 stick) butter
  • 1 sm. can Carnation milk (5 oz.)
  • 1 c. pecans, chopped
  • Pinch of salt
  • 1 1/2 c. coconut
  • 1 tsp. vanilla
  • pineapplea sliced

Put all ingredients into large pan and bring to a boil. Boil for 6 minutes and pour over the cake while cake is still warm. Very moist cake.

Method:

  • Sift together flour, baking powder, and salt and set aside.
  • Add remaining juice with 1 cup of milk or enough to give 1 1/4 cup liquid.
  • Cream margarine and beat in sugar.
  • Beat in each egg and vanilla until like and fluffy.
  • Add alternately liquid and dry ingredients until all are completely mixed. Fold in drained crushed pineapple.
  • Pour into 9 x 13 baking dish (or 2 8″ circular pans). Bake in 350 degree
  • F oven for 35 to 40 minutes or until knife inserted comes out clean.
  • The cake is perfectly edible at this stage or you can add the pineapple icing.