How to make it

  • Drain pineapple, reserving 1/2 cup juice. Set aside. Cream 1/2 cup softened butter; gradually add 1 1/2 cup sugar, beating well at medium speed of a hand-held mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda, and salt; add to creamed mixture alternately with reserved juice, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in crushed pineapple.
  • Pour batter into a grease and floured 10 inch Bundt pan. Bake at 350 for 50-55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and place on serving plate.
  • Combine 1/4 cup butter, 1/2 cup sugar, evaporated milk, coconut, and pecans in a small saucepan. Bring to a boil; reduce heat, and simmer 3 minutes. Remove from heat; stir in vanilla. Spoon topping over warm cake; cool. If desired, sprinkle cake with toasted coconut and garnish with pineapple slices.

Reviews & Comments 1

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    " It was excellent "
    cookinggood ate it and said...
    This is definatly a keeper.
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