Pineapple Torte, Favorite Cake Recipe

Pineapple Torte with White Caramel Icing

 

I make this cake in layers, but you can also make it in a 13 X 9-inch glass baking dish and it’s easier and tastes the same. Just not as elegant or as pretty.

 

Cake:

2 cups sugar

2 cups all-purpose flour

½ cup vegetable oil

2 eggs

1 20-ounce can crushed pineapple with juice

1 teaspoon baking soda

 

In a medium bowl combine all of the ingredients, and mix well. Divide the batter into three greased and floured 9-inch cake pans. Bake in a 350°preheated oven for approximately 22 minutes or until a cake tester comes out clean from the center of the cake. Cool in the pan for 10 minutes, and then turn out onto parchment paper or racks. When the layers have cooled slightly, spread about ½ cup icing between layers and place the remaining icing on top. If you really want to make it a hit, put 7 minute icing all over the cake.

 

White Caramel Icing:

1 cup sugar

½ cup butter, softened

2/3 cup evaporated milk (1 small can)

Pinch of salt

½ cup pecans, chopped, toasted

½ cup grated coconut

 

In a saucepan combine the sugar, butter, milk and salt. Bring to a boil and then lower the heat. Cook and stir for 10 minutes. Remove the pan from the heat. Add the pecans and coconut. Use 1/2 cup icing for each layer, and put the remaining icing on top of the cake. Servings vary.