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Pineapple Cake
Published: Oct 29, 2009
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From “Pecans From Soup to Nuts” by Keith Courrégé and Marcelle Bienvenu
Makes 12 to 14 servings.
Keith Courrégé called this a Cajun cake. Why? We don’t really know, so we renamed it Pineapple Cake. However, we do know that this is a moist cake similar to a pineapple upside-down cake but baked in a large dish rather than in a skillet.
Cake:
2 cups sugar
2 eggs
2 cups crushed pineapple with can syrup
1-1/2 cups all-purpose flour
1/2 cup pecan meal
2-1/2 tsps. baking powder
1/4 tsp. salt
Icing:
1/2 stick (4 tbls.) butter
1/2 cup packed light brown sugar
Pinch salt
1/4 cup evaporated milk
2 cups confectioners’ sugar
1 tsp. pure vanilla extract
1 cup grated coconut
1 cup chopped pecans
1. To make the cake: Preheat the oven to 325 degrees. Grease and flour a 9x13-inch baking dish and set aside.
2. Cream the sugar and eggs with an electric mixer in a mixing bowl until light and fluffy. Add the pineapple, flour, pecan meal, baking powder and salt. Mix to blend.
3. Pour the batter into the prepared pan and bake until a cake tester inserted into the center of the cake comes out clean, 30 to 35 minutes. Remove from oven and cool completely.
4. In the meantime, prepare the icing. To make the icing: Combine the butter, sugar, salt and evaporated milk in the top of a double boiler over medium heat. Stir constantly until the mixture is smooth. Remove from the heat and cool for 15 minutes.
5. Beat in the confectioners’ sugar until the mixture is of a spreading consistency. Stir in the vanilla, coconut and pecans and mix well. Pour the icing over the cooled cake.
