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Oatmeal Caramel Pineapple Cake
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Description
This is a winner! So simple and yet it can go with any meal, great for entertaining, church suppers and family gatherings. Our family loved it.
Ingredients
- FOR THE CAKE:
- 1-½ cup Hot Water
- 1 cup Oatmeal (not Instant)
- 1 cup Light Brown Sugar
- 1 cup Sugar
- ½ cups Butter Crisco
- 1 teaspoon Vanilla
- 1 Tablespoon Imitation Butter Flavoring
- 2 whole Eggs, Well Beaten
- 1-⅔ cup All-purpose Flour
- ½ teaspoons Cinnamon
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 8 ounces, weight Can Of Crushed Pineapple, Drained
- 1 cup Flaked Coconut
- _____
- FOR THE CARAMEL ICING:
- 6 Tablespoons Unsalted Butter
- 5 ounces, fluid Can Of Evaporated Milk
- ½ cups Brown Sugar
- 1 cup Chopped Pecans
Preparation
For the cake:
Mix oats with hot water (it does not need to sit).
Cream together the sugars, shortening, flavorings (vanilla and butter) and eggs. Add the oatmeal/water mixture. Mix well. Add flour, cinnamon, soda and salt. Beat well. Mix in drained pineapple and coconut.
Pour into a greased and floured 9×13 glass pyrex dish.
Bake 325 degrees for 40-45 minutes.
For the caramel icing:
In a saucepan add butter, evaporated milk and 1/2 cup brown sugar. Allow to come to boil.
Poke holes in the hot cake and sprinkle with pecans then pour hot caramel icing mixture on top.
Can be served warm or cold.
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