Top Me Twice Cake

Top Me Twice Cake

  • Prep Time: 25 mins
  • Total Time: 1 hrs 15 mins
  • Yield: 1nine inch square cake

    • About This Recipe

    “This is a luscious tasting cake. Has a tropical feel with the pineapple and coconut. This recipe came from th Pillsbury Bake Off Dessert Cookbook from the 1980’s.”

    Ingredients

    BATTER

  • 2cupsflour
  • 1cupsugar
  • 1teaspoonbaking soda
  • 1teaspoonsalt
  • 1 (13 1/2 ounce) cans crushed pineapple, drained
  • 2eggs, beaten
  • 1teaspoonvanilla extract

    • TOPPING

  • 1/2 cupbrown sugar
  • 1/2 cupflaked coconut
  • 1/2 cuppecans, chopped

    • SAUCE

  • 1/2 cupbutter
  • 1/2 cuplight cream
  • 1/2 cupsugar
  • 1/2 teaspoonvanilla extract

    • Directions

  • BATTER: Preheat oven to 350 degrees F.
  • Grease the bottom only of a 9-inch square pan.
  • In a large bowl, combine flour, sugar, baking soda, and salt.
  • Add crushed pineapple, eggs, and vanilla extract; beat at lowest speed till blended, beat medium speed 2 minutes.
  • Pour into prepared pan.
  • In a small bowl, combine brown sugar, flaked coconut, and pecans to make the topping.
  • Sprinkle the top of the cake evenly with the topping.
  • Bake for 45 to 50 minutes.
  • Just before cake is done prepare the sauce.
  • Pour the sauce over warm cake.
  • Cool before serving.
  • SAUCE: In a small saucepan, melt butter.
  • Blend in cream, sugar, and vanilla extract.

    • Reviews

  • “As soon as I saw this recipe, I knew I would have to make it. I’m a pushover for anything with pineapple in it. As far as I can see the only thing wrong with the recipe is it only makes a 9in cake! It was gone too quick. I think it can be doubled and baked in a 13x9in pan. But I would leave the sauce as it is, for there was plenty of it for the 9in cake. This is a recipe that will go in my favorites section!!!”

  • “This cake is wonderful! Very moist and tasty. The pineapple taste is sort of lost to the coconut so next time I think I’ll use a little more. But it is REALLY an excellent cake.”

  • “Out of curiousity I looked for this recipe because it was my boss’s favorite cake I used to make for our office parties back in the 60’s. I wanted to see if it had made it to the internet yet. I have recipes that my mother handed down to me that have made it. I am 77. She would be over 100.”

  • “When I make this cake I take out one cup of white flour and add one cup of whole wheat flour. And I never make this unless I am going to share it with company because I could just sit down and eat the whole cake.”

  • “This is a great cake!INstead of making the cake portion from scratch, I used a yellow box cake to save time.I made it in a 9×13 pan and used a one cup of pineapple juice instead of the water the box recipe called for.I also doubled the coconut topping to sprinkle on top.I can’t believe how many compliments I’ve gotten.This will be a recipe I will use again and again.”

  • “this is delightful cake with the topping, but i just feel that the cake portion needed a little something else to take it up to that 5* notch. it does have a delicious summery taste, with a good texture, but could be a bit lighter or moister perhaps. however, with the topping and sauce, it was still very impressive.”

  • “I made this cake to have around over Easter, it turned out great!I took MizzNezz’s advice and doubled the recipe and put it in a 9×13 cake pan and left the sauce the same, thanks MizzNezz it worked just great!! Lovely cake to have around for afternoon tea and easy dessert, especially for those not wanting apple pie, Easter Sunday.I did use the brown sugar for the topping but used splenda for the cake and the sauce.I used the sauce for just half of the cake and left the other half for people like myself, diabetic, loved it with just the coconut topping, it was delicious!! but others said it was also delicious with the sauce!This went over very well and will by all means make it again, especially for family gatherings.Thanks for sharing.”

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