Pineapple Goo Cake
  • 2 c all purpose flour
  • 2 c sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 2 lg eggs, room temperature
  • 2 (8 oz) cans crushed pineapple in heavy syrup
  • 1 tsp vanilla extract
  • Coconut icing (recipe follows)
  1. Preheat oven to 350 (use 325 for a glass pan). Lightly grease and flour a 9 X 13.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. Add eggs, pineapple, and vanilla. Beat at medium speed with and electric mixer until just combined (about 1 minute, do not over beat).
  4. Pour batter into prepared 9 X 13, and bake for 30-45 minutes until golden brown and a toothpick inserted in center comes out clean.
  5. Using end of a wooden spoon, poke holes in top of cake at 1 inch intervals. Sprinkle coconut and nuts on top and pour prepared icing over top of hot cake.
This is the second recipe I tried from Paula Deen's magazine. This made the most moist cake I have ever had. This is like a from-scratch version of a "poke cake". Really do use the pineapple in heavy syrup. If you do not like pineapple, don't worry, because you really can't taste it but I think it is what makes the cake so moist. The cake is just as easy to make as a box mix and tastes a million times better!