Monday, October 18, 2010

Tasty Tuesdays! Crushed Pineapple Cake

It's been another busy weekend as my boys and I are getting ready to go on a 4 day trail ride this week.  This particular trail ride has been in existence longer than I have and is known as the "Cloverleaf".  You have a central campsite at the same location and every morning, you get up, saddle up, and ride in the cloverleaf pattern making a big loop and finishing up at the campsite.    Each morning is a new direction and you'll cover about 15 miles per day horseback, or in our case, "muleback".  I've never heard anyone call it that before, but I always liked to be the pioneer so I'll be the one to say it here.

I have been on this very ride, at the tender age of 5 years, many moons ago.  My dad took my sister and I, along with a neighbor kid and nearly worked himself to death taking care of three kids and at least 4 horses.  This will be my boys first official trail ride and they are very excited.  They have been riding since they were about 1 month old, first with me, and as they got older, on their own and I'm looking forward to this sooooo much!!  It will be a lot of work but we are going with some good friends so it will be a lot of fun.

As for this weeks Tasty Tuesday recipe......

First let me say that I considered myself a cake connisseur.  I have certainly eaten my share, and probably yours as well.  I've eaten home-made cakes, store-bought cakes, cakes from down the street and around the world and until yesterday, I have NEVER in my life tasted a cake as delicious as this one!!! 

This cake is not low fat, low sugar, or low anything else for that matter and why should it be???  It is as the name implies, a cake that makes you say...."Ohhhhh Myyyyy!?!?"  What you don't see in the title are the secret ingredients that take it to a whole 'nother level.

......Let's get to the recipe!!


2 cups all purpose flour (those with gluten issues can use GF flour)

2 cups crushed pineapple

2 eggs

2 tsp baking soda

1 tsp vanilla extract

1 cup sugar

1 cup chopped pecans

Mix all ingredients well and pour into greased / floured 8 x 10 cake pan.  Sprinkle top with small amount of brown sugar.  Bake at 350 degrees approx 30 minutes or until cake tests done with a toothpick.


1 1/2 stick butter

1 1/2 cup sugar

3/4 cup chopped pecans

3/4 can condensed milk

Approx 6-8 oz fresh, shredded coconut (I never eat things with coconut but I can't stay away from this cake...)

Bring icing ingredients to a boil and let simmer for 5 minutes, pour mixture over cake while cake is still hot.  Cool and serve!
(As soon as the cake comes out of the oven you can start your icing prep. When it is finished, pour over cake and you're done.....)

This cake is sooo easy to make and hard to put down!!

I intended to take a picture of the whole cake but got busy and before I could turn around.....this lonely piece was all that was left!!
I have never met the woman that made this recipe famous but I have heard soooo much about her.  Ms. Opal is a dear friend of the family and my dad's arch-rival in the garden.  Every summer for the past couple of years they have sent each other pictures and also the actual fruits / vegetables in a friendly competition of who grew the best tomatoes, squash, strawberries, peppers, corn and anything else you can imagine.  While I haven't met Opal, I intend to remedy that very soon and meet this great lady that I have heard so much about........ Enjoy!!!

This post is part of the following blog carnivals.....Go check out these great sites!!


Priya said...

Fabulous looking cake..

Priya's Easy N Tasty Recipes

Melynda said...

I made a similar cake years ago, but it did not have the topping. Thanks for a reminder of how much I enjoyed it, and to make one again, with that great topping!

April@The 21st Century Housewife said...

What a delicious sounding recipe - and so quick and easy too! I've bookmarked it to try - thank you for sharing it. Have fun on the 'Cloverleaf'!

Christy said...

I was just talking to my Amish friend yesterday about a crushed pineapple cake - providential that you provided the recipe! When I saw the frosting I knew without a shadow of a doubt this is a fabulous cake! Thanks for sharing this with us at the hearth and soul hop! And have a great ride with the boys! How super fun!

J L Health 918-836-0565 said...

Thanks ladies! I really enjoyed eating it too! Christy, I don't know if this is the cake recipe you're looking for, but I'm sure you'll be glad you found it.

The boys and I are having a great time on the Cloverleaf, and I'm sure I'll tell you all about it next week!

a moderate life said...

Hey Jay-man! Oh my goodness me you are gonna have such fun with your boys! I guess I was kind of surprised you talking about riding, I should have known! I ride too, and have also ridden muleback. If you are a good rider, you should be fine, but they do have a mind of their own and are stubborn as well...mules, so make sure you have your boys meet their mount up close in the face and make the mules mind them. Give a mule an inch and he will walk a mile into the brush to eat berries! :)

I am going to bookmark your recipe this week and try it really soon, since I have two birthday cakes to bake in the next few days, I wont have time for this, but I am certainly going to share your lovely recipe and article on my thoughts on friday link love at a moderate life in the hearth and soul highlights section!

Have a total blast Jay-man with your boys and get back to us real soon on how it all turned out! All the best! Alex@amoderatelife

Lisa said...

The crushed pineapple sounds like it would make this cake really moist and refreshing. It looks delicious.