An incredibly moist and simple pineapple ‘dump’ cake. The magic of this recipe is its rich, cooked frosting—made with coconut and nuts—that’s poured over the cake while it’s still hot.
Author
Unknown
Recipe
Cake
| Measurements | Ingredients |
|---|---|
| 2 Cups | Flour |
| 1 1/3 Cups | Sugar |
| 2 tsp | Baking Soda |
| 2 (See Note) | Eggs |
| 1 (20 oz) can | Crushed Pineapple, undrained |
Topping
| Measurements | Ingredients |
|---|---|
| 1 Stick (½ cup) | Margarine or Butter |
| 3/4 Cup | Sugar |
| 3/4 Cup | Canned or regular Milk |
| 1 tsp | Vanilla |
| 1 Cup | Coconut |
| 1 Cup | Nuts |
Instructions
For the Cake:
- Preheat your oven to 350°F. Grease a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, and baking soda.
- Add the eggs and the entire can of undrained crushed pineapple to the dry ingredients. Stir with a spatula until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
For the Topping:
- About 10 minutes before the cake is done, begin making the topping.
- In a medium saucepan, combine the margarine, sugar, and milk. Cook over medium heat, stirring, until the mixture comes to a simmer and thickens slightly.
- Remove from the heat and stir in the vanilla, coconut, and nuts.
- As soon as the cake comes out of the oven, pour the hot topping over the hot cake.
- Let the cake cool completely in the pan before serving.
Note
The original recipe card did not list eggs, which are essential for the cake’s structure. Two eggs have been added, which is a standard amount for a cake of this size.
