Florida Cake
Prep: 10 min
Cook: 50 min
Total: 60 min
Serves: 12
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Tropical, tender, and gloriously fuss-free, this cake practically makes itself. Crushed pineapple keeps the crumb moist while a warm topping of butter, coconut, and toasted pecans soaks in the moment it leaves the oven. You barely have to measure with any precision to get it right. It is a nostalgic, potluck-ready dessert that always earns requests for the recipe.
Ingredients
Ingredients
- 20 Oz Crushed Pineapple
- 2 Cups All-Purpose Flour
- 1 Cup Pecan (or Walnuts)
- 2 Tsp Baking Soda
- 1 1/4 Cups White Sugar
- 2 - Egg
Directions
Directions
- Throw all ingredients in a large bowl and mix. (Do not fuss)
- Put into a 9x13 baking pan.
- Bake at 350 degrees for 45-55 minutes.
- Test with a toothpick (should come out clean).
- As soon as the cake is removed from the oven,
- Prick all over with fork and spread the topping all over.
- Topping is 1/2 cup butter, 2/3 cup evaporated milk, 1/2 tsp vanilla, 1 cup sugar, 1 cup chopped pecans, and 1 cup coconut flakes
Nutrition
Per serving · 12 servingsCalories
410
Fat
22 g
Saturated fat
8 g
Carbohydrates
51 g
Sugar
32 g
Fiber
2 g
Protein
6 g
Sodium
250 mg
Cholesterol
50 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 20 Oz Crushed Pineapple
- 2 Cups All-Purpose Flour
- 1 Cup Pecan (or Walnuts)
- 2 Tsp Baking Soda
- 1 1/4 Cups White Sugar
- 2 - Egg
Ingredients
Ingredients
- 8 Oz Cream Cheese
- 1 1/2 Cups Icing Sugar
- 1/2 Cup Butter (or Margarine)
- 1 Tsp Vanilla
