Bringing you a light Sunday Offering today!
We normally go to Cape Cod over the fourth of July. Evan’s moms parents built a house there years ago and it has stayed in the family since. A few years back, I sat and read through all of the cookbooks in the house. I found this recipe that Evan’s mom had handwritten “very good” out next to.
I took a picture of it and made it a few weeks later. I didn’t know until then that it was one of his favorite cakes. In one bite, he was reminded of his mother making that cake so many times growing up.
My friends, it is so good. Moist, pineapply, sweet but not too too sweet, coconutty, pecany.
I’ve updated the recipe because crushed pineapple isn’t sold in 2lb (#2) cans anymore, you can’t find oleo anywhere and “PET milk” now has several other brands available.
Sunday Offering: Pineapple Cake
Super moist, easy to make dessert. Great served warm with vanilla ice cream!
2 cups flour
1 1/2 cups sugar
2 tsp baking soda
28 oz crushed pineapple with juice, this is one 20 oz can plus one 8oz can
- Pre-bake topping
1/2 cup brown sugar
1/2 cup coconut
1/2 cup pecans
- Post-bake Topping
1 5oz can evaporated milk
1 cup sugar
1 stick butter
- Preheat oven to 350 degrees.
- In an electric mixer, combine eggs, flour, sugar, baking soda and pineapple (with juice).
- Pour batter into a greased (or nonstick sprayed) 9×13 inch pan.
- In a small bowl, combine brown sugar, coconut and pecans.
- Sprinkle mixture over batter in pan.
- Bake for 45 minutes or until done completely through.
- Remove cake from oven and prepare warm topping by bringing butter, sugar and evaporated milk to a boil in a medium saucepan.
- Boil for 2 minutes, stirring occasionally and then pour over hot cake.
- Let cool for just a few minutes then serve.
- I like to eat this cake warm with vanilla ice cream or room temp with a cup of coffee. Or in bed… or my bathtub… or on my porch. Really anywhere!