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Pineapple Goo Cake

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Member since 2007

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2 c all purpose flour
2 c sugar
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
2 lg eggs, room temperature
2 (8 oz) cans crushed pineapple in heavy syrup
1 tsp vanilla extract
Coconut icing (recipe follows)

Preheat oven to 350 (use 325 for a glass pan). Lightly grease and flour a 9 X 13.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

Add eggs, pineapple, and vanilla. Beat at medium speed with and electric mixer until just combined (about 1 minute, do not over beat).

Pour batter into prepared 9 X 13, and bake for 30-45 minutes until golden brown and a toothpick inserted in center comes out clean.

Using end of a wooden spoon, poke holes in top of cake at 1 inch intervals. Sprinkle coconut and nuts on top and pour prepared icing over top of hot cake.

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This is the second recipe I tried from Paula Deen's magazine. This made the most moist cake I have ever had. This is like a from-scratch version of a "poke cake". Really do use the pineapple in heavy syrup. If you do not like pineapple, don't worry, because you really can't taste it but I think it is what makes the cake so moist. The cake is just as easy to make as a box mix and tastes a million times better!

This is a new family favorite at my house. My husband says it is the best cake that he has ever had. I will definitely make it again. It is very moist and very rich. I did not add nuts, but I did use sweetened coconut on top. It is also great because you do not have to wait for the cake to cool to ice it. Start to finish in less than 1 hour. I give it 5 stars!

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