Pineapple do nothing cake makes me feel the warm tropical breeze on my face and fills my nostrils with the scents of summer.
What do you think of when you hear the words, “pineapple?” I envision places that are warm, tropical, and summery. So, that is why making pineapple pound cake is a really good idea during the cold fall and winter months! We are all hoping for summer to return as quickly as possible and to bring its sweet breezes with it, right? Take a trip down memory lane with this pineapple pound cake.
There’s nothing like eating a fresh, summertime dessert as you stare out your cold, snowy window. I was so amazed at how easy this pineapple pound cake was to make. It doesn’t take long to mix up at all. Honestly, the hardest part is waiting for it to bake in the oven.
You want to snatch that cake out the oven so that you can start to eat it! However, you need to be patient and wait for it to completely cook like a good little baker lol! Enjoy!
2 cups all-purpose flour
2 tsp baking soda
2 cups sugar
1/2 tsp vanilla extract
2 1/2 cups (20 oz) crushed pineapple, undrained
1 stick butter, 113 g
3/4 cup evaporated milk
1 cup sugar
1 cup chopped nuts
1 cup coconut shredded
CAKE: Mix all cake ingredients with a spoon. Pour into oiled 9×13 inch (23×33 cm) pan and bake in 350 F (175 C) oven for 30 – 40 minutes or until center of the cake is done.
While cake is still hot, poke it with a skewer to help frosting soak into cake. Immediately pour frosting over it.
FROSTING: Cook butter, evaporated milk and sugar until thickened, about 5 minutes, stirring often. Add nuts and coconut.
Source : allrecipes.Com