Pineapple Cake

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Doris Collins


I took this to a function recently and was told by one of the men that it was "the best cake he had ever eaten."

Don't let the long ingredient list scare you off. This goes together without a mixer in just a few minutes.


★★★★★ 2 votes

15 Min
45 Min


  • 1 1/2 c
    granulated sugar
  • 1/2 c
    brown sugar
  • 2
    eggs, slightly beaten
  • 1 can(s)
    crushed pineapple (20 oz), undrained
  • 2 c
  • 1 1/2 tsp
    baking soda
  • 1 c
    pecans, chopped
  • 1 can(s)
    evaporated milk (small can - 5oz)
  • 1 c
    granulated sugar
  • 1 stick
    butter (8 t or 1/2 cup)
  • 1 1/2 - 2 c
    shredded coconut
  • 1 tsp
    vanilla extract



  1. Preheat oven to 350°. Whisk first four ingredients together (sugar, brown sugar, eggs and pineapple) in a large bowl. Add vanilla extract (1 tsp).
  2. Whisk together flour, soda and pecans. Add to wet ingredients and whisk until all ingredients are incorporated.
  3. Pour into greased 9" x 13" pan and bake in preheated oven 40-45 minutes, or until toothpick comes out clean.
  4. Meanwhile, combine evaporated milk, 1 c granulated sugar and 1 stick butter in a small saucepan. Bring to a boil and boil gently for 10 minutes. Add coconut.
  5. Pour hot mixture over hot cake as soon as cake comes out of oven.

    This cake stays moist for several days (if it lasts that long).

Printable Recipe Card


Course/Dish: Cakes
Other Tag: Quick & Easy

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