No, Banjo Man doesn’t bake the pineapple. He requests it. Frequently. Especially on his birthday. And Father’s Day. And whenever anyone is coming over for dinner.
Sometimes I say yes.
I recently took this as a contribution to a dinner party and everyone there requested the recipe. I’d always meant to put this on the blog, so here it is.
It’s delicious served warm with whipped cream or vanilla ice cream in the winter.
It’s delicious served chilled with whipped cream or ice cream in the summer.
It’s good plain, too.
(adapted from the EASY, EASIER, EASIEST COOKBOOK by Ruth Mellinkoff)
2 cups flour
½ tsp salt
1 tsp. baking soda
1 ½ cups sugar
1/3 cup brown sugar
1 cup chopped nuts (walnuts or pecans)
1 (1 lb.4 oz) can of crushed pineapple (don’t drain!)
Mix the flour, salt, soda, sugars and nuts in a large bowl. Use your hands!
Combine the eggs with the pineapple and add to dry ingredients. Mix, then pour into a greased 9”x13” pan. Bake at 350 for 35-40 minutes.
Make the icing by heating the butter, milk and sugar until sugar has dissolved. When cake is baked, put it on a rack and while it is still warm pour the icing over it. Sprinkle the top with either nuts or coconut.
1 stick butter
1/3 cup milk
½ cup sugar
½ cup chopped nuts or 1 cup flaked coconut
I hope you enjoy it!!!