Pineapple Swirl Cake

Ingredients

1 can (8 1/4 ounce) crushed pineapple
1/3 cup Roberts Margarine
1/2 cup granulated sugar
1 Roberts Egg
1 teaspoon vanilla extract
1 1/4 cups sifted flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup brown sugar
3 tablespoons Roberts Butter, melted
1/2 cup flaked coconut
1/3 cup chopped walnuts
Sweetened Whipped Cream

Preparation

Drain pineapple well, reserving 1/2 cup syrup. Cream margarine and granulated sugar together; add egg and vanilla extract, beating until light and fluffy. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with reserved pineapple syrup, beginning and ending with dry ingredients. Spread half of batter in a buttered and floured 8 x 8 x 2 inch baking pan; spoon drained pineapple evenly over batter; top with remaining batter. Combine brown sugar, melted butter, coconut and chopped walnuts; sprinkle evenly over top of cake. Bake at 350° for 30 to 35 minutes, or until top is lightly browned. Serve with Sweetened Whipped Cream.

Recipe Contributed By: Adair Craig Lincoln, Nebraska

Yield: 1-8 inch cake layer

Notes:

Fruit juice adds flavor to gelatin salads when substituted for part of the water.

Peach Upside-Down Cake

Substitute 1 can (16 ounce) drained crushed pineapple for peaches in Peach Upside-Down Cake.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.