{"id":2300,"date":"2023-05-27T20:24:21","date_gmt":"2023-05-27T20:24:21","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=2300"},"modified":"2024-02-02T23:39:33","modified_gmt":"2024-02-02T23:39:33","slug":"pineapple-cake","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/pineapple-cake\/","title":{"rendered":"Pineapple Cake"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n\n\n

From the kitchen of Connie Putano<\/h4>\n\n\n\n

Mix:<\/p>\n\n\n\n

2 c flour<\/em><\/strong><\/p>\n\n\n\n

1\/2 c sugar<\/em><\/strong><\/p>\n\n\n\n

1\/2 c shortening<\/em><\/strong><\/p>\n\n\n\n

2 tsp baking powder<\/em><\/strong><\/p>\n\n\n\n

1\/4 tsp salt<\/em><\/strong><\/p>\n\n\n\n

Reserve a handful.<\/p>\n\n\n\n

To the remainder add:<\/p>\n\n\n\n

2 eggs<\/strong><\/em><\/p>\n\n\n\n

1\/3 c milk<\/strong><\/em><\/p>\n\n\n\n

1\/2 tsp baking soda<\/strong><\/em><\/p>\n\n\n\n

1 tsp vanilla<\/strong><\/em><\/p>\n\n\n\n

Mix well.<\/p>\n\n\n\n

Thinly cover bottom of 13 x 9 pan with half of dough.<\/p>\n\n\n\n

Batter will be sticky.<\/p>\n\n\n\n

Filling:<\/h4>\n\n\n\n

1 can crushed pineapple (20 oz)<\/strong><\/em><\/p>\n\n\n\n

1\/4 c sugar<\/strong><\/em><\/p>\n\n\n\n

3 Tbsp tapioca<\/strong><\/em><\/p>\n\n\n\n

Cook all until thick.<\/p>\n\n\n\n

Cool.<\/p>\n\n\n\n

Spread cooled pineapple filling over dough.<\/p>\n\n\n\n

Use other half of dough to cover filling.<\/p>\n\n\n\n

Do this by using a spoon & a knife, making strips instead of completely covering filling.<\/p>\n\n\n\n

Sprinkle top with reserved crumbs.<\/p>\n\n\n\n

Bake @ 350, for 25 minutes.<\/p>\n\n\n\n

NOTES<\/p>\n\n\n\n