Pineapple Pecan Cake
2-1/2 cups self-rising flour
2 cups white sugar
1/2 teaspoon salt
1 teaspoon soda
1/2 cup vegetable shortening or margarine
1 teaspoon vanilla
1 8 oz. can crushed pineapple
3 eggs
TOPPING
2 cups white sugar
1 stick margarine
1-1/2 cups evaporated milk
1 cup pecan pieces
1 cup coconut
Preheat oven to 350°.
Mix all ingredients for cake together and pour in large pan about 9x13 inches
(make sure pan is at least 2 inches deep). Bake 25 to
30 minutes until golden brown.
While cake is baking, combine sugar, margarine, and evaporated milk and bring
to a boil over medium heat. After mixture reaches
boiling, reduce heat and simmer 10 minutes. Remove from heat and add pecans and
coconut. Pour over warm cake and serve. This cake
can be cut into bars and frozen individually. Serves 20.
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