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Pineapple crunch cake

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Recipe from Sanda Cunningham of Sparta, Tenn.

Ingredients:

  • 1 cup ( 8 3/4 ounce can) crushed pineapple
  • 1/3 cup butter or shortening
  • 1/2 cup sugar
  •  1 tsp. vanilla
  •  1 egg
  • 1 1/4 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp.salt
  • 1/2 cup flaked coconut
  • 1/3 cup brown sugar
  • 1/3 cup chopped pecans
  • 3 tbsp. melted butter or margarine

Directions:

  1. Drain pinneapple well, saving 1/2-cup juice
  2. Cream butter , sugar , and vanilla. Add egg , and beat well.
  3. Sift together dry ingredients and add to mixture alternately with juice,  beating well.
  4. Spread half in a greased and floured cake pan, either 8-in. round or 9-in. square.
  5. Spoon pineapple over batter, and cover with remaining batter.
  6. Combine coconut , brown sugar, pecans, and butter. Ssprinkle over batter.
  7. Bake at 350 degrees for 35 to 40 minutes.

Cut into wedges, serve with ice cream if desired.

Yield: 4-servings

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