Pineapple crunch cake - KXNet - Bismarck/Minot/Williston/Dickinson

Pineapple crunch cake

Recipe from Sanda Cunningham of Sparta, Tenn.

Ingredients:

• 1 cup ( 8 3/4 ounce can) crushed pineapple
• 1/3 cup butter or shortening
• 1/2 cup sugar
•  1 tsp. vanilla
•  1 egg
• 1 1/4 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/4 tsp.salt
• 1/2 cup flaked coconut
• 1/3 cup brown sugar
• 1/3 cup chopped pecans
• 3 tbsp. melted butter or margarine

Directions:

1. Drain pinneapple well, saving 1/2-cup juice
2. Cream butter , sugar , and vanilla. Add egg , and beat well.
3. Sift together dry ingredients and add to mixture alternately with juice,  beating well.
4. Spread half in a greased and floured cake pan, either 8-in. round or 9-in. square.
5. Spoon pineapple over batter, and cover with remaining batter.
6. Combine coconut , brown sugar, pecans, and butter. Ssprinkle over batter.
7. Bake at 350 degrees for 35 to 40 minutes.

Cut into wedges, serve with ice cream if desired.

Yield: 4-servings