Pineapple Crunch Cake Recipe

Name: Pineapple Crunch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups granulated sugar; 1/2 cup margarine, softened; 3 large eggs; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 12 ounces crushed pineapple; 1 teaspoon vanilla extract; PECAN TOPPING; 1/2 cup margarine, melted; 1 1/2 cups granulated sugar; 6 ounces evaporated milk; 1 pinch salt; 1 cup flaked coconut; 1 cup chopped pecans

Servings: persons

2 cups granulated sugar
1/2 cup margarine, softened
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces crushed pineapple
1 teaspoon vanilla extract
PECAN TOPPING
1/2 cup margarine, melted
1 1/2 cups granulated sugar
6 ounces evaporated milk
1 pinch salt
1 cup flaked coconut
1 cup chopped pecans

1
Cream sugar and margarine in bowl. Add eggs, flour, soda and salt, mix well.
2
Ad pineapple, undrained, and vanilla.mix well.
3
Pour into greased and floured 13x9 pan.
4
Bake at 300* for 1 hour or until cake tests done.
5
Spread PECAN TOPPING over hot cake.
6
Broil until TOPPING is bubbly.
7
to prepare PECAN TOPPING:.
8
Combine all ingredients in bowl, mix well.
9
spread over hot cake.
10
Broil until bubbly.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups granulated sugar, 1/2 cup margarine, softened, 3 large eggs, 2 cups all-purpose flour, and more.

Yes, Pineapple Crunch Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Crunch Cake

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