How to Make a Delicious Double Topped Pineapple Cake - Yummy!

By Linda Carol Wilson

This Double Topped Pineapple cake is delicious! The rich cake batter contains a can of pineapple. After the batter is poured into the pan, it is topped with a wonderful topping of brown sugar, coconut and pecans before baking. As soon as the cake comes out of the oven, it is topped with a hot topping of cream and butter, etc. This cake is baked in a 9-inch square pan but will go a long way. This rich dessert should be served in small pieces.
DOUBLE TOPPED PINEAPPLE CAKE
Cake:
2 cups all-purpose flour
1 cup sugar
1 tsp baking soda
1 tsp salt
1 can (13.5 oz)crushed pineapple, undrained
1 tsp vanilla
2 eggs
Preheat oven to 350 degrees. Grease the bottom only of a 9-inch square baking pan.
In a large mixer bowl, combine all the above ingredients using the lowest speed of electric mixer until blended. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
Topping:
1/2 cup firmly packed brown sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
Combine all the topping ingredients together and sprinkle over the top of the batter in the baking pan. Put cake into oven and bake at 350 degrees for 45 to 50 minutes or until cake springs bake with lightly touched in the center. Just before the cake is done, prepare the following sauce.
Sauce:
1/2 cup butter
1/2 cup sugar
1/2 cup light cream
1/2 tsp vanilla extract
In a small saucepan, melt the butter. Blend in the sugar, cream, and vanilla. Pour sauce over the warm cake.
Allow cake to cool before serving.
Enjoy!

For more fabulous dessert recipes visit my blog at http://ladybugssweettreats.blogspot.com/
For Linda's diabetic recipes and information go to http://diabeticenjoyingfood.squarespace.com/

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