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+ servings


A vintage cake full of pineapple flavor and topped with a decadent boiled topping that permeates the cake as it cools. Sooo flavorful and easy!
Print Recipe
Keywordcake, dessert, pineapple
Prep Time15 minutes
Cook Time35 minutes
cooling time30 minutes
Total Time1 hour 20 minutes
Servings14 pieces



  • 2 cups of flour
  • 2 cups of sugar
  • 2 eggs
  • 1 teaspoon of Vanilla
  • 1 teaspoon of baking soda
  • A pinch of salt
  • 1 can of crushed pineapple - including syrup 15 ounce can


  • 1 stick of butter
  • 1 cup of sugar
  • 1 can of sweetened condensed milk
  • 1 cup of shredded coconut
  • ½ cup of crushed pretzels


  • Grease a 9 X 13 dish, and set aside.
  • In a large bowl, add the flour, sugar, eggs, Vanilla, baking soda, salt, and crushed pineapple.
  • Stir well, and pour cake batter into the greased 9 X 13 dish. Place the dish in the oven.
  • Bake at 350 degrees for 35 - 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven to a wire rack to cool.


  • While the cake is cooling, place a heavy saucepan on the stove, and add the stick of butter, and sugar. Melt the butter and sugar until smooth and clear.
  • Add the Eagle-brand milk, shredded coconut, and crushed pretzels, and stir until the mixture boils.
  • Turn heat to low, and continue to cook for 1 minute. Remove from heat, and cool partially.
  • When the Frosting is cooled a bit, but still warm, spoon the Frosting on the top of the cake, and smooth evenly across cake.
  • Allow cake and frosting to cool completely. Frosting will become thick as it cools. Serve, and Enjoy!


NOTE: Purchase the crushed pineapple in heavy syrup, because this makes a difference in the flavor of the cake. If it's in it's own juice, the cake won't be as flavorful. The can size may vary, but it's close to 15 ounces, although it may read 14.5 ounces, or 16.25 ounces. It will still be fine to use, as long as it's in the heavy syrup. ALSO: You can also use crushed pecans in the Frosting if you prefer those to Pretzels.