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Recipe: Pineapple Crunch Cake with Coconut-Pecan Topping (using cake mix, BH&G 1960's)

Desserts - Cakes
PINEAPPLE CRUNCH CAKE

FOR THE CAKE:
1 (1-layer-size) package yellow cake mix (like Jiffy brand) and ingredients to prepare cake mix
1 (8 3/4 ounce) can crushed pineapple, well drained
FOR THE TOPPING:
1/2 cup flaked coconut
1/3 cup brown sugar
1/3 cup chopped pecans
3 tablespoons butter, melted

Preheat oven to 350 degrees F. Grease a 8x8x2-inch baking pan.

Prepare cake mix according to package directions.

Pour half the batter into the prepared baking pan. Spoon pineapple over. Top with remaining batter.

Combine the ingredients for the topping. Spread over batter.

Bake at 350 degrees F for 30 to 35 minutes. Serve warm.

Makes 1 (8-inch) cake, 9 servings
Source: Better Homes and Gardens Jiffy Cooking, Meredith Publishing Company, 1967
MsgID: 3158091
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Vintage Recipes in Print - 05-01-15 Reci...
Board: Daily Recipe Swap at Recipelink.com
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More recipes:

"Here's a scrumptious example that tastes something like pineapple upside-down cake." - From: Two in the Kitchen, Betty Crocker's Bisquick Cookbook

Bundt cake recipe from Pillsbury Lemon Cake Mix box, 1980's

"Cream cheese pecan frosting enhances this moist cake." - From: Better Homes and Gardens, 1975

Recipes from the pamphlet: The Collector's Cookbook - Pineapple, Woman's Day magazine, May 1961

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