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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Pairs well with Gallo Family Vineyards Moscato. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
1/4 cup packed brown sugar |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 can (20 ounces) crushed pineapple, undrained |
1 cup chopped walnuts |
icing: |
2/3 cup sugar |
1/2 cup butter |
1/4 cup milk |
1/2 cup flaked coconut, optional |
Directions:
1. In a large bowl, combine flour, sugar, brown sugar, baking soda and salt. Stir in pineapple and walnuts. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes on a wire rack.
2. For icing, combine sugar, butter and milk in a small saucepan over medium-high heat. Bring to a boil and boil for 2 minutes. Pour over warm cake. Sprinkle with coconut if desired. Yield: 12 servings.
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