Recipe: Pineapple Crunch Cake with Coconut-Pecan Topping (using cake mix, BH&G 1960's)

PINEAPPLE CRUNCH CAKE

FOR THE CAKE:
1 (1-layer-size) package yellow cake mix (like Jiffy brand) and ingredients to prepare cake mix
1 (8 3/4 ounce) can crushed pineapple, well drained
FOR THE TOPPING:
1/2 cup flaked coconut
1/3 cup brown sugar
1/3 cup chopped pecans
3 tablespoons butter, melted

Preheat oven to 350 degrees F. Grease a 8x8x2-inch baking pan.

Prepare cake mix according to package directions.

Pour half the batter into the prepared baking pan. Spoon pineapple over. Top with remaining batter.

Combine the ingredients for the topping. Spread over batter.

Bake at 350 degrees F for 30 to 35 minutes. Serve warm.

Makes 1 (8-inch) cake, 9 servings
Source: Better Homes and Gardens Jiffy Cooking, Meredith Publishing Company, 1967