Top Me Twice Cake
"This is a luscious tasting cake. Has a tropical feel with the pineapple and coconut. This recipe came from th Pillsbury Bake Off Dessert Cookbook from the 1980's."
photo by eatrealfood
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Yields:
-
1 nine inch square cake
ingredients
-
BATTER
- 2 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 (13 1/2 ounce) can crushed pineapple, drained
- 2 eggs, beaten
- 1 teaspoon vanilla extract
-
TOPPING
- 1⁄2 cup brown sugar
- 1⁄2 cup flaked coconut
- 1⁄2 cup pecans, chopped
-
SAUCE
- 1⁄2 cup butter
- 1⁄2 cup light cream
- 1⁄2 cup sugar
- 1⁄2 teaspoon vanilla extract
directions
- BATTER: Preheat oven to 350 degrees F.
- Grease the bottom only of a 9-inch square pan.
- In a large bowl, combine flour, sugar, baking soda, and salt.
- Add crushed pineapple, eggs, and vanilla extract; beat at lowest speed till blended, beat medium speed 2 minutes.
- Pour into prepared pan.
- In a small bowl, combine brown sugar, flaked coconut, and pecans to make the topping.
- Sprinkle the top of the cake evenly with the topping.
- Bake for 45 to 50 minutes.
- Just before cake is done prepare the sauce.
- Pour the sauce over warm cake.
- Cool before serving.
- SAUCE: In a small saucepan, melt butter.
- Blend in cream, sugar, and vanilla extract.
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Reviews
-
As soon as I saw this recipe, I knew I would have to make it. I'm a pushover for anything with pineapple in it. As far as I can see the only thing wrong with the recipe is it only makes a 9in cake! It was gone too quick. I think it can be doubled and baked in a 13x9in pan. But I would leave the sauce as it is, for there was plenty of it for the 9in cake. This is a recipe that will go in my favorites section!!! -
This cake is wonderful! Very moist and tasty. The pineapple taste is sort of lost to the coconut so next time I think I'll use a little more. But it is REALLY an excellent cake.
-
Out of curiousity I looked for this recipe because it was my boss's favorite cake I used to make for our office parties back in the 60's. I wanted to see if it had made it to the internet yet. I have recipes that my mother handed down to me that have made it. I am 77. She would be over 100. -
When I make this cake I take out one cup of white flour and add one cup of whole wheat flour. And I never make this unless I am going to share it with company because I could just sit down and eat the whole cake. -
This is a great cake! INstead of making the cake portion from scratch, I used a yellow box cake to save time. I made it in a 9x13 pan and used a one cup of pineapple juice instead of the water the box recipe called for. I also doubled the coconut topping to sprinkle on top. I can't believe how many compliments I've gotten. This will be a recipe I will use again and again.
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RECIPE SUBMITTED BY
Caryn
Hoover, AL
I live in to Jacksonville, FL with my husband, 2 daughters (17 and 11), 4 cats, and 2 dogs. My favorite things to make are cookies/bars and pound cakes. I have had a great time cooking since discovering Recipezaar January 2002.
This is a picture of my youngest cat, Lily. She is my sweet sweet little baby.
