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Ingredients Jump to Instructions ↓

  1. Cake

  2. 2 cups flour

  3. 2 cups sugar

  4. 2 tsp baking powder

  5. 2 egg s

  6. 1 large (20 oz) can sweetened crushed pineapple , drained reserving juice

  7. 1/2 tsp salt Frosting

  8. 1/2 cups sugar

  9. 1 stick butter melted

  10. 1 small (8 oz) can sweetened pineapple , drained (reserve juice)

  11. 1 can (5-7 oz) angel coconut

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. Mix together all cake ingredients except pineapple. Stir in pineapple adding some of the juice if needed. Pour into 9x13 pan or muffin tins. Bake at 350 degrees for 25-30 minutes.

  3. Shortly before cake is done, add the frosting ingredients to a saucepan, stir well. May add some of the reserved pineapple juice if needed. Cook over medium heat 3 minutes. Pour over hot cake when done.

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