3 Eggs
2 c Sugar
2 c Crushed pineapple; undrained
2 c Flour
2 1/2 tb Baking powder
1/4 ts Salt
TOPPING
1 c Sugar
1 Stick butter or margarine
1 cn (5.3-oz) evaporated milk
1 c Flaked coconut
1 c Chopped pecans
1/2 ts Vanilla
1/2 ts Lemon extract
Beat eggs & sugar until light & fluffy; stir in undrained pineapple, add
flour which has been sifted with baking powder; mix well. Pour into
greased, floured 13x9x2-inch pan. Bake at 350 for 25-30 minutes. Spread
topping over hot cake. Topping: Mix sugar, margarine & milk in saucepan;
boil 2 minutes. Remove from heat & add remaining ingredients.
MRS DAVID (LYNN) SMITH
MRS S. CLAYTON
From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings