Yield: 12 Servings
|1½ cup||Vegetable oil|
|3||Lightly beaten eggs|
|1 can||(8-oz) crushed pineapple; undrained|
|1 cup||Chopped pecans or walnuts|
|1 cup||Shredded coconut (optional)|
|2 cups||Powdered sugar|
|1 pack||(3-oz) cream cheese; softened|
|½ cup||Margarine or butter|
|½ teaspoon||Grated lemon peel (optional)|
From: mikelav@... (Mike Laverty) Date: 18 Oct 1994 07:08:08 -0400 In a large mixing bowl, using a spoon, mix all cake ingredients together.
Pour into greased and floured bundt pan. Bake for 40-60 minutes at 350 degrees. Cake is done when it crusts on top. Cool on rack 20 minutes then invert. Add if desired for flavor: ½ tsp. grated lemon peel Mix all frosting ingredients together and spread on cake as soon as removed from pan.
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