1 (15 1/4-ounce) can crushed pineapple
1/2
cup butter, softened
1 1/2 cups granulated sugar
2 large
eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup
butter
1/2 cup granulated sugar
1/3 cup evaporated milk
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2
teaspoon vanilla extract
Toasted flaked coconut (optional)
Pineapple slices (optional)
Preheat oven to 350*F (175*C). Grease and flour a
10-inch bundt pan; set aside.
Drain pineapple, reserving 1/2 cup
juice. Set aside. Cream 1/2 cup softened butter; gradually add 1 1/2
cups sugar, beating well at medium speed of an electric mixer. Add
eggs, one at a time, beating well after each addition.
Combine
flour, baking powder, soda and salt; add to creamed mixture
alternately with reserved pineapple juice, beginning and ending with
flour mixture. Mix just until blended after each addition. Stir in
crushed pineapple.
Pour batter into prepared bundt pan and bake
for 50 to 55 minutes or until a wooden pick inserted in center comes
out clean. Cool in pan 10 to 15 minutes; remove from pan and place
on serving plate.
Combine 1/4 cup butter, 1/2 cup sugar, evaporated
milk, coconut and pecans in a small saucepan. Bring to a boil;
reduce heat and simmer 3 minutes. Remove from heat and stir in
vanilla. Spoon on top of warm cake. Cool. Sprinkle with toasted
coconut, if desired.
Makes 10 to 12 servings.
Cakes and Bakery
Delights Recipes