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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 nine inch square cake 1484g Recipe makes 1 nine inch square cake) |
||
| Calories 4480 | ||
| Calories from Fat 1611 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 179.1g | 275% | |
| Saturated Fat 90.2g | 450% | |
| Monounsaturated Fat 57.4g | ||
| Polyunsaturated Fat 18.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 746mg | 248% | |
| Sodium 4572mg | 190% | |
| Potassium 1778mg | 50% | |
| Total Carbohydrate 689.1g | 229% | |
| Dietary Fiber 16.6g | 66% | |
| Sugars 481.5g | ||
| Protein 50.4g | 100% | |
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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
1
BATTER: Preheat oven to 350 degrees F.2
Grease the bottom only of a 9-inch square pan.3
In a large bowl, combine flour, sugar, baking soda, and salt.4
Add crushed pineapple, eggs, and vanilla extract; beat at lowest speed till blended, beat medium speed 2 minutes.5
Pour into prepared pan.6
In a small bowl, combine brown sugar, flaked coconut, and pecans to make the topping.7
Sprinkle the top of the cake evenly with the topping.8
Bake for 45 to 50 minutes.9
Just before cake is done prepare the sauce.10
Pour the sauce over warm cake.11
Cool before serving.12
SAUCE: In a small saucepan, melt butter.13
Blend in cream, sugar, and vanilla extract.
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Featured Reviews for This Recipe
From: Kimmykoolbeans
On Oct 19, 2007
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.
From: ricki0628
On Aug 26, 2007
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.
From: MizzNezz
On Mar 16, 2002
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!!!
From: BarbaraK
On Mar 26, 2002
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.
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