Wednesday, July 1, 2009

Pineapple Goo Cake

2 cups flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
2 large eggs
2 (8oz.) cans crushed pineapple do not drain
1 tsp vanilla
1 cup chopped pecans
1 cup sweetened flaked coconut

Preheat oven to 350 Spray 13x9 inch baking pan with PAM
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
Add eggs, pineapple and vanila, beat at medium speed until combined. Pour batter into the greased pan and bake for 25-30 minutes, or until toothpick inserted in middle comes out clean. Using the end of a wooden spoon poke holes 1/2 inch deep in top of cake at 1 inch intervals. Pour goo cake frosting evenly over hot cake. Sprinkle with chopped pecans and coconut. Let cool completely before cutting into squares. Keep stored in fridge.

Goo Cake Icing:

1 1/2 cups sugar
1 cup butter
1 (5oz) can evaporated milk (not sweet and condensed)
1 tsp vanilla

In a medium saucepan, combine sugar, butter and milk. Bring to a boil over medium heat, boil for 2 minutes, stirring constantly, remove from heat and stir in vanilla