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Mrs. Wheeler’s Pineapple Pecan Cake

  • Serves 20.

Submitted by Wilma Wheeler


  • 2-1/2 cups self-rising flour
  • 2 cups white sugar
  • 1/2 teaspoon salt
  • 1 teaspoon soda
  • 1/2 cup vegetable shortening or margarine
  • 1 teaspoon vanilla
  • 1 (8 oz.) can crushed pineapple
  • 3 eggs
  • Topping
  • 2 cups white sugar
  • 1 stick margarine
  • 1-1/2 cups evaporated milk
  • 1 cup pecan pieces
  • 1 cup coconut


Preheat oven to 350 degrees. Mix all ingredients for cake together and pour in a 9×13-inch pan that has been greased with butter (make sure pan is at least 2 inches deep). Bake 25 to 30 minutes until golden brown.

While cake is baking, combine sugar, margarine, and evaporated milk and bring to a boil over medium heat. After mixture reaches boiling, reduce heat and simmer 10 minutes. Remove from heat and add pecans and coconut. Pour over warm cake and serve. This cake can be cut into bars and frozen individually.

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