Top Me Twice Cake Recipe

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Top Me twice Cake

Carol Jesmer

By
@Grandmatutu

My husband and I have been married for 42 years and I have been making this for all sorts of occasions over the years. He loves it. It was pinched from a 1980 Pillsbury Bakeoff cookbook.
It works great as a coffee cake for a brunch. Hope you enjoy it as much as we have. Sometimes it needs alittle extra bake time, but watch it closely toward the end of cooking so the coconut does not burn on top. Sometimes I lower the heat at the end and cover cake with foil and cook until center of cake is firm to the touch.


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Comments:

Serves:

About 7-8

Prep:

1 Hr

Cook:

45 Min

Method:

Bake

Ingredients

2 c
flour
1 c
sugar
1 tsp
baking soda
1 tsp
salt
1 can(s)
crushed pineapple drained
2
beaten eggs
1 tsp
vanilla
1/2 c
brown sugar
1/2 c
flake coconut
1/2 c
broken pecans
1/2 c
butter not margarine
1/2 c
whipping cream
1/2 c
sugar
1/2 tsp
vanilla

BATTER IS THE FIRST 7 INGRED. TOPPING IS NEXT 3 INGRED SAUCE IS LAST 4 INGRED

Directions Step-By-Step

1
oven temp 350 grease and flour a 9" square pan. Combine: sugar, flour, baking soda and salt in a bowl add eggs, pineapple (drained) and vanilla. mix well

pour into prepared pan
2
Topping: mix brown sugar, coconut and pecans. Sprinkle over batter and bake cake for 45 to 50 minutes at 350 until center is firm. It puffs up in the oven.
3
Sauce: prepare sauce on top of stove in a saucepan. Mix butter, whip cream (liquid) sugar and vanilla. Cook over med/low heat until sugar is dissolved and sauce is creamy.

When cake comes out of the oven poke holes in it with a wooden spoon handle and pour sauce over cake

Enjoy

About this Recipe

Course/Dish: Cakes, Sweet Breads
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids