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Pineapple Crunch Cake

 Pineapple Crunch Cake
Pairs well with Gallo Family Vineyards Moscato.
6 ServingsPrep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 cup chopped walnuts
  • ICING:
  • 2/3 cup sugar
  • 1/2 cup butter
  • 1/4 cup milk
  • 1/2 cup flaked coconut, optional

Directions

  • In a large bowl, combine flour, sugar, brown sugar, baking soda and
  • salt. Stir in pineapple and walnuts. Pour into a greased 13-in. x
  • 9-in. baking pan. Bake at 350° for 35 minutes or until a
  • toothpick inserted near the center comes out clean. Cool 5 minutes
  • on a wire rack.
  • For icing, combine sugar, butter and milk in a small saucepan over
  • medium-high heat. Bring to a boil and boil for 2 minutes. Pour over
  • warm cake. Sprinkle with coconut if desired. Yield: 12 servings.