Pineapple: Pineapple Cake with Coconut Pecan Topping

posted by Linda in MO 05-20-102 9:11 PM

* Exported from MasterCook *
Pineapple Cake with Coconut Pecan Topping
Recipe By :Hometown Cooking, June 2001, pg. 48
Serving Size : 0 Preparation Time :0:00
Categories : Coffee Cake, Cake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can crushed pineapple -- (20 oz.)
2 1/2 cups all-purpose flour
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 cup butter -- softened (1 stick)
1 cup sugar
2 large eggs

3/4 cup packed brown sugar
3/4 cup chopped pecans
3/4 cup coconut

Grease a 9x13 pan and preheat oven to 350 degrees. Drain pineapple, reserving juice. Set aside.

To measure flour, lightly spoon into dry measuring cups and level off. Combine flour, baking powder, baking soda, and salt; set aside.

In a large bowl, beat the butter with an electric mixer on med. to high speed for 30 seconds. Add sugar; beat until fluffy. Add eggs; beat until smooth. Alternately add flour mixture and reserved pineapple juice to beaten mixture, beating at low speed after each addition just until combined.
Stir in pineapple. Spread batter in prepared pan.

Combine topping ingredients. Sprinkle over batter. Bake for 35 minutes or until toothpick inserted in center comes out clean. Serve warm or at room temp. (Warm leftover pieces in the microwave, if desired.)

Yield: 12-16 servings
Per serving: 378 cal., 16 g. fat, 2 g. fiber

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