Southern Pineapple Cake

This delightful Southern Pineapple Cake combines the tropical sweetness of pineapple with the rich, nutty crunch of pecans, all topped off with a decadent coconut frosting. It’s a perfect dessert for gatherings or a comforting treat to enjoy any day.

Ingredients:

For the Cake:

2 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
2 large eggs
1 tsp. vanilla extract
1 – 20 oz can crushed pineapple (with juice)
For the Topping:

1/2 cup butter
2/3 cup evaporated milk
1/2 tsp vanilla extract
1 cup sugar
1 cup chopped pecans or walnuts
1 cup coconut flakes

Directions:
Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease or spray a 13 x 9-inch baking dish.
Mix & Bake: In a large bowl, combine flour, sugar, baking soda, eggs, vanilla, and crushed pineapple with its juice. Mix until well combined. Pour the batter into your prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Create the Topping: While the cake is baking, prepare the topping. In a saucepan, heat butter, evaporated milk, vanilla, and sugar to a boil over medium-high heat. Add in the pecans or walnuts and coconut flakes. Continue to cook on medium heat for about 5 minutes, stirring constantly until the mixture thickens slightly.
Finish with Flair: Once the cake is done, remove from the oven, poke holes all over the top with a fork or skewer. Evenly spread the warm topping over the cake, allowing it to seep into the holes and cover the surface.
Let It Cool: Allow the cake to cool before serving to ensure the flavors meld beautifully.