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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pineapple Flop Cake Recipe

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This recipe for Pineapple Flop Cake is from The Copeland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 1/2 c. sugar
2 c. flour
2 tsp. baking soda
1 can crushed pineapple with juice (No. 2 can)

Icing:
1 1/2 c. sugar
1 small can evaporated milk
1 c. coconut (optional)
1 stick butter
Directions:
Directions:
Mix cake ingredients by hand, blending well. Pour into greased and floured 13X9 inch dish/cake pan. Bake at 375 degrees for 35 minutes. While warm pour icing over cake.

Icing: Mix all ingredients together and boil for 10 minutes. Cool a few minutes and then pour over cake. Sprinkle with chopped nuts (optional).
Number Of Servings:
Number Of Servings:
16-24
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a recipe from the 1975 Christ United Methodist Women's cookbook (Lafayette, IN). It is easy to make and liked by most!

 

 

 

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