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Cakes and Pies - Pineapple Picnic Cake

  • 1/2 cup butter or margarine
  • 1 cup light brown sugar, firmly packed
  • 2 eggs
  • 2 cups all-purpose flour, sifted
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 (13 1/2-ounce) can pineapple tidbits, drained and liquid reserved
  • Glaze:
  • 1/2 cup light brown sugar, firmly packed
  • 1/4 cup butter or margarine, softened
  • 1/4 cup reserved pineapple juice
  • 1 (4-ounce) package coconut

Cream 1 cup brown sugar and 1/2 cup butter until light and fluffy. Add eggs, one at a time, and beat well after each addition.
Sift together dry ingredients and add to mixture alternately with milk. Beat in vanilla. Add pineapple tidbits to cake mixture.
Pour batter into a greased and floured 9-x-13-inch pan. Bake at 350° for 35 minutes.
Cream together 1/2 cup brown sugar and 1/4 cup butter. Blend in pineapple juice and coconut. Spread glaze over hot cake and return to oven. Broil until delicately browned.
Submitted By: Lennis Burkhardt
Knox Farmers Co-op
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