TOP ME TWICE CAKE
This is a luscious tasting cake. Has a tropical feel with the pineapple and coconut. This recipe came from th Pillsbury Bake Off Dessert Cookbook from the 1980's.
Provided by Caryn
Categories Breads
Time 1h15m
Yield 1 nine inch square cake
Number Of Ingredients 14
Steps:
- BATTER: Preheat oven to 350 degrees F.
- Grease the bottom only of a 9-inch square pan.
- In a large bowl, combine flour, sugar, baking soda, and salt.
- Add crushed pineapple, eggs, and vanilla extract; beat at lowest speed till blended, beat medium speed 2 minutes.
- Pour into prepared pan.
- In a small bowl, combine brown sugar, flaked coconut, and pecans to make the topping.
- Sprinkle the top of the cake evenly with the topping.
- Bake for 45 to 50 minutes.
- Just before cake is done prepare the sauce.
- Pour the sauce over warm cake.
- Cool before serving.
- SAUCE: In a small saucepan, melt butter.
- Blend in cream, sugar, and vanilla extract.
Nutrition Facts : Calories 4498, Fat 178.6, SaturatedFat 90.8, Cholesterol 695.2, Sodium 4748.8, Carbohydrate 694.3, Fiber 19.2, Sugar 481.3, Protein 50.7
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