Vanillabrite's Delights

Vegan Pineapple Crunch Cake

2 cups all-purpose flour
1-1/2 cups sugar
1/4 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 can (20 ounces) crushed pineapple, undrained
1 cup chopped walnuts

2/3 cup sugar
1/2 cup nonhydrogenised margarine
1/4 cup “milk”
1/2 cup flaked coconut, optional

In a large bowl, combine flour, sugar, brown sugar, baking soda and salt. Stir in pineapple and walnuts. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes on a wire rack.

For icing, combine sugar, margarine and milk in a small saucepan over medium-high heat. Bring to a boil and boil for 2 minutes. Pour over warm cake. Sprinkle with coconut if desired. Yield: 12 servings.

Adapted from: Taste of Home


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