Yield: 8 Servings
|2 cups||Crushed pineapple; undrained|
|2½ tablespoon||Baking powder|
|1||Stick butter or margarine|
|1 can||(5.3-oz) evaporated milk|
|1 cup||Flaked coconut|
|1 cup||Chopped pecans|
|½ teaspoon||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, .