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Plantation Pineapple Cake

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  Biscuit mix 2 Cup (32 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Eggs 2
  Milk 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  Grated lemon rind 1 Teaspoon
  Butter/Margarine 1⁄3 Cup (5.33 tbs), softened
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Canned crushed pineapple 8 1⁄4 Ounce, drained (1 Can)
  Flaked coconut 3⁄4 Cup (12 tbs)

1. Combine biscuit mix, granulated sugar, eggs, milk, vanilla, lemon rind and 3 tablespoons of the butter or margarine in the large bowl of electric mixer. Beat at low speed 1/2 minute to blend ingredients. Increase speed ' to medium; beat 4 minutes. Scrape bowl often with rubber spatula.
2. Turn batter into a buttered 9x9x2-inch baking pan.
3. Bake in moderate oven (350°) 30 minutes, or until center of cake springs back when lightly pressed with fingertip. Cool cake a few minutes on a wire rack.
4. Combine brown sugar, pineapple, coconut and remaining butter in small bowl of mixer; beat until well mixed. Spread on cake. Broil, with top 3 inches from heat, just until topping begins to brown, about 2 minutes. Cool cake on wire rack. Cut into squares to serve.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2756 Calories from Fat 1002

% Daily Value*

Total Fat 116 g177.8%

Saturated Fat 80.2 g401.1%

Trans Fat 0 g

Cholesterol 595.5 mg198.5%

Sodium 743.6 mg31%

Total Carbohydrates 420 g140%

Dietary Fiber 23.5 g93.8%

Sugars 222.5 g

Protein 22 g43.7%

Vitamin A 49.6% Vitamin C 12.3%

Calcium 88.2% Iron 81.4%

*Based on a 2000 Calorie diet

Plantation Pineapple Cake Recipe