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Mrs. Wheeler’s Pineapple Pecan Cake

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  • 20
  • 25-30 min

Submitted by Wilma Wheeler 


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



Preheat oven to 350 degrees. Mix all ingredients for cake together and pour in a 9-by-13-inch pan that has been greased with butter (make sure that the pan is at least 2 inches deep). Bake 25-30 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. Serves 20.

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