Pineapple Goo Cake
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 large eggs
  • 2 (8-ounce) cans crushed pineapple, undrained
  • 1 teaspoon vanilla extract
  • Coconut Icing (recipe follows)
  • 1 cup chopped pecans
  • 1 cup sweetened flaked coconut
  • 1 cup butter
  • 1 (5-ounce) can evaporated milk
  • 1-1/2 cups sugar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350°. Lightly grease and flour a 13x9x2-inch baking pan.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add eggs, pineapple, and vanilla. Beat at medium speed with an electric mixer until combined. Pour batter into prepared pan, and bake for 30 minutes, or until a wooden pick inserted in center comes out clean. Using the end of a wooden spoon, poke 1/2-inch-deep holes in top of cake at 1-inch intervals. Pour Coconut Icing over hot cake. Sprinkle with chopped pecans and coconut. Cut into squares to serve. Store in refrigerator.
  3. For Icing: In a medium saucepan, combine butter, evaporated milk, and sugar. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Remove from heat; stir in vanilla.
An old recipe (at least 35 years). Recently from Paula Deen....