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Pineapple Crunch Cake

Submitted by: | Source: Brand Name Cookbook

Pineapple Crunch Cake


2 cups Flour
1½ cups Sugar
¼ cup Packed Brown Sugar
1 tsp Baking Soda
½ tsp Salt
1 can Crushed Pineapple, undrained, 20 oz
1 cup Chopped Walnuts
⅔ cup Sugar
½ cup Butter
¼ cup Milk
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