Pineapple Cake

Pineapple caaaaaaaake! I've been trying to branch out from the traditional dessert flavors of chocolate, peanut butter and cheesecake (NOT that there's anything wrong with any of those!) and this cake was the result.  I was kind of skeptical at first but the icing really made the cake - it ended up gooey delicious because of the holes poked in it before the icing is applied. I know it seems like a lot of liquid to pour on a hot cake, but trust me, it's worth it.

Preheat oven to 350. Grease 9x13 pan.

Combine flour, sugar, baking powder, baking soda and salt. Add eggs, pineapple and vanilla. Beat at medium speed until combined.

Pour batter into prepared pan and bake for 30 min or until a toothpick inserted in the center comes out clean.

In a saucepan, combine icing ingredients Bring to boil over med heat; boil for 2 min, stirring constantly. Remove from heat.

 

Poke 1/2-in holes in the cake with the end of a mixing spoon at 1-in intervals. Pour icing over hot cake. Sprinkle with chopped pecans and coconut. 

Pineapple Cake

2 c flour
2 c sugar
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
2 eggs
2 8-oz cans crushed pineapple, undrained
1 tsp vanilla extract
Coconut icing
1 c chopped pecans
1 c sweetened flake coconut

Icing:
1 c butter
1 5-oz can evap milk
1 1/2 c sugar
1 tsp vanilla

adapted from:  Perry's Plate