This Easy Hawaiian Torte Recipe includes brown sugar, coconut, pineapple and vanilla extract.
Our readers responded wholeheartedly to Evelyn’s request, and sent recipes for three different Pillsbury cakes. Sandy Valdinger, Scio, Ohio, sent a version from a 1968 bake-off book; Lisa Treptow, Oconto Falls, Wisconsin, found a version in a 1964 book; and a 1963 version was sent by Judy Terrell, Humphrey, Arizona.
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1 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter or margarine, softened
1 cup sugar
1 egg, unbeaten
1 can (8 1/2 ounces) crushed pineapple, undrained, or 1 cup crushed pineapple, undrained
1 teaspoon vanilla extract
1/2 cup flaked coconut
1/2 cup packed brown sugar
Heat oven to 350°F. Grease and flour 9-inch square baking pan; set aside.
Sift together flour, baking soda and salt.
In large bowl, cream together butter and sugar; add egg, pineapple and juice, and vanilla. Mix well.
Stir dry ingredients into pineapple mixture. Pour batter into prepared pan.
Combine coconut and brown sugar; sprinkle over batter.
Bake for 35 to 40 minutes, or until cake springs back when touched lightly in center. Serve warm or cold with whipped cream or ice cream. Yields 9 servings.
NOTE: If using self-rising flour, omit baking soda and salt.