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- 2 1/2 cups all-purpose flour
- 2 cups sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs, lightly beaten
- 1 20 ounce cancrushed pineapple (juice pack), undrained
- 1 teaspoon vanilla
- 1 8 ounce packagecream cheese, softened
- 1 egg
- 1/4 cup sugar
- 1 teaspoon vanilla
- Coconut Topping
1. Preheat oven to 350 degrees F. Grease and lightly flour a 13x9x2-inch baking pan; set aside.
2. In a large bowl combine flour, 2 cups sugar, baking powder, baking soda, and salt. In a medium bowl combine 2 eggs, pineapple, and 1 teaspoon vanilla. Add pineapple mixture to flour mixture, beating on low speed until combined. Pour batter into the prepared baking pan, spreading evenly.
3. Wash beaters. In a medium bowl beat cream cheese on medium speed until fluffy. Beat in 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla until combined. Drop spoonfuls of cream cheese mixture evenly over batter in pan. Use a knife to thoroughly swirl mixtures together. Sprinkle with Coconut Topping.
4. Bake about 45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 30 minutes.
5. Tightly cover warm cake in pan and tote in an insulated carrier. After eating, place any leftover cake in an insulated cooler with ice packs.
- Insulated carrier
- Insulated cooler with ice packs (optional)
- 3/4 cup packed brown sugar
- 3/4 cup broken pecans
- 3/4 cup flaked or shredded coconut
1. In a small bowl combine brown sugar, pecans, and coconut.
- Servings Per Recipe 12,
- cal. (kcal) 489,
- Fat, total (g) 15,
- chol. (mg) 74,
- sat. fat (g) 7,
- carb. (g) 84,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 62,
- pro. (g) 7,
- vit. A (IU) 292,
- vit. C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 60,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 249,
- Potassium (mg) 204,
- calcium (mg) 91,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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