01.01.70
This is my mother's recipe for a real easy and delicious cake that proved a hit anytime of the year. You can make it with or without nuts, or you could add some flaked, sweetened coconut.
Either way, the addition of pineapple juice and sugar on top of the just-baked cake keeps it moist and delicious for days.
Pineapple Express Cake
Makes one Bundt-style cake, serving about 10
2 cups all-purpose flour
1 ½ cups sugar
½ cup canola or vegetable oil
½ cup chopped nuts, any type (I used walnuts)
2 eggs, beaten
½ tsp. salt
½ tsp. baking soda
1 tsp. vanilla
optional, 1/4 cup flaked, sweetened coconut
20 oz. can crushed pineapple, drained,
reserve ½ cup juice
½ cup powdered (confectioners) sugar
Preheat oven to 350 degrees. Grease and flour a Bundt style pan.
Source: Patch.com