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Plantation Pineapple Cake

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Ingredients
  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)
Directions

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.

Recipe Summary

Method: 
Baked
Dish: 
Cake

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