I made this exactly as written and took it to a church potluck today. Everyone loved it and I brought home an empty pan. I was assured that I was welcome to make it again anytime!

I tried this recipe more than once and it was delicious, but I’ve been wondering if anyone has successfully adapted this recipe to be made in a microwave. I would like to make it in my dorm, but I don’t have a full kitchen.

OMG…This cake was absolutely delicious, followed the recipe to the tee, turn out just like the picture here….YUMMY!!!! Really good, loved that it wasn’t lock your jaw sweet. But, I never could get the icing to thicken, even after 20 minutes, and mine turned out a lot darker than the picture shows.
Delicious and so easy to make. I was able to mix the batter, bake the cake, and clean up, all in one hour. I will certainly be making this again!

I made this yesterday to take to a church dinner today. This is the first time I have ever taken a cake to a dinner and only brought home 3 pieces! It was a huge hit. I made it like the recipe said although I also poked holes in it as soon as I took it out of the oven and then immediately dumped the topping on. Very moist and delicious!



2 cups all purpose flour
1 teaspoons baking soda
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
20oz can crushed pineapple


1/2 cup salted butter
1/2 teaspoon vanilla extract
2/3 cup evaporated milk
1 cup granulated sugar
1 cup chopped pecans
1 cup sweetened coconut flakes


Preheat your oven to 350 degrees and grease a 9×13″ baking pan with butter
In a large mixing bowl, mix together your flour, sugar, baking soda, eggs, vanilla, and crushed pineapple
Pour into your baking pan and bake for 40-45 minutes or until golden brown
Poke several holes in the cake with the handle of a wooden spoon
In a medium sized sauce pan, heat your butter, sugar …