Serves: 6
Total Calories: 996
Drain pineapple, reserving juice. Add enough water to measure 1 cup. In a mixing bowl beat shortening, sugar and vanilla until light and fluffy. Add eggs. Beat well. Combine flour, baking powder and salt and add to creamed mixture alternately with juice. Beat well. Spread half of the batter evenly in greased and floured 9 x 13-inch baking dish. Spoon pineapple over. Cover with remaining batter. Combine coconut, brown sugar, walnuts and butter. Sprinkle over batter. Bake at 350°F for 35 to 40 minutes.
This Pineapple Crunch Cake recipe is from the What's For Dinner Recipes Cookbook. Download this Cookbook today.
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