Pineapple Crunch Cake
|¼ cup||Packed Brown Sugar|
|1 tsp||Baking Soda|
|1 can||Crushed Pineapple, undrained, 20 oz|
|1 cup||Chopped Walnuts|
|½ cup||Flaked Coconut, optional|
In large bowl, mix flour, sugar, brown sugar, baking soda and salt. Stir in pineapple land walnuts. Pour into a greased 13 x 9 inch baking pan. Bake at 350 for 35 minutes or until a toothpick inserted near center comes out clean. Let cake cool 5 minutes on a wire rack. For icing, combine sugar, butter and milk in a small pan over medium high heat. Bring to a boil, boil for 2 minutes. Pour over warm cake. Sprinkle with coconut if desired.
Makes 12 servings