Cajun Cake

• 1 (15 1/4 oz.) can crushed pineapple
• 1/2 c. butter or margarine, softened
• 1 1/2 c. sugar
• 2 eggs
• 2 c. flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/4 c. butter or margarine
• 1/2 c. sugar
• 1/3 c. evaporated milk
• 1/2 c. flaked coconut
• 1/2 c. chopped pecans
• 1/2 tsp. vanilla
• toasted flaked coconut
• pineapple slices
• fresh pineapple leaves

1. Drain
2. pineapple,
3. reserving
4. 1/2 cup juice.
5. Set aside. Cream 1/2 cup softened butter;
6. gradually add 1 1/2 cups sugar, beating well at medium speed of an electric mixer.
7. Add eggs, 1 at a time, beating
8. well
9. after
10. each addition.
11. Combine flour, baking powder, soda and salt; add to creamed mixture alternately with reserved juice,
12. beginning
13. and
14. ending with flour mixture.
15. Mix just until
16. blended
17. after
18. each
19. addition.
20. Stir in crushed pineapple.
21. Pour batter
22. into
23. a
24. greased
25. and
26. floured 10-inch Bundt pan.
27. Bake at 350u0b0
28. for 50 to 55 minutes or until a wooden pick inserted in
29. center comes out clean.
30. Cool in pan 10 minutes;
31. remove from
32. pan
33. and
34. place
35. on
36. serving
37. plate. Combine 1/4 cup
38. butter,
39. sugar,
40. evaporated
41. milk, coconut and pecans in a small saucepan.
42. Bring
43. to
44. a boil; reduce heat and simmer 3 minutes.
45. Stir in vanilla.
46. Spoon on top of warm cake. Cool.
47. Sprinkle with toasted coconut and garnish with pineapple slices and leaves if desired.
48. Yields 1 (10-inch) cake.

pineapple, butter, sugar, eggs, flour, baking powder, baking soda, salt, butter, sugar, milk, flaked coconut, pecans, vanilla, coconut, pineapple, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=644309 (may not work)