Pineapple Crunch Cake

Name: Pineapple Crunch Cake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 55 grams packed brown sugar; 55 grams packed brown sugar; 114 grams butter; 567 grams can crushed pineapple, undrained; 43 grams flaked coconut, optional; 43 grams flaked coconut, optional; 250 grams all-purpose flour; 61 milliliters milk; 1 teaspoons salt; 133 grams sugar; 117 grams chopped walnuts

Pineapple Crunch Cake is a lacto ovo vegetarian recipe with 6 servings. One portion of this dish contains about 9g of protein, 34g of fat, and a total of 645 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive dessert. If you have sugar, milk, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

In a large bowl, combine flour, sugar, brown sugar, baking soda and salt. Stir in pineapple and walnuts.

Ingredients you will need

Baking Soda

Brown Sugar

Pineapple

Walnuts

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Pour into a greased 13-in. x 9-in. baking pan.

Equipment you will use

Baking Pan

Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes on a wire rack.

Equipment you will use

Toothpicks

Wire Rack

Oven

For icing, combine sugar, butter and milk in a small saucepan over medium-high heat. Bring to a boil and boil for 2 minutes.

Ingredients you will need

Butter

Icing

Sugar

Milk

Equipment you will use

Sauce Pan

Pour over warm cake.

Sprinkle with coconut if desired.

Ingredients you will need

Coconut

Equipment

Ingredients

Servings:

1teaspoon

baking soda 55grams

packed brown sugar 55grams

packed brown sugar 114grams

butter 567grams

can crushed pineapple, undrained 43grams

flaked coconut, optional 43grams

flaked coconut, optional 250grams

all-purpose flour 61milliliters

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "