Pineapple Cake

Photo by Stephanie Knewasser

From the kitchen of Connie Putano


2 c flour

1/2 c sugar

1/2 c shortening

2 tsp baking powder

1/4 tsp salt

Reserve a handful.

To the remainder add:

2 eggs

1/3 c milk

1/2 tsp baking soda

1 tsp vanilla

Mix well.

Thinly cover bottom of 13 x 9 pan with half of dough.

Batter will be sticky.


1 can crushed pineapple (20 oz)

1/4 c sugar

3 Tbsp tapioca

Cook all until thick.


Spread cooled pineapple filling over dough.

Use other half of dough to cover filling.

Do this by using a spoon & a knife, making strips instead of completely covering filling.

Sprinkle top with reserved crumbs.

Bake @ 350, for 25 minutes.


  • This recipe is from Lena Sardo.

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