This cake is wonderful tasting and the perfect ending to a simple spring Sunday dinner with your family. 

• 1 ½ C. flour
• 3/4 tsp. baking soda
• ½ tsp. cinnamon
• 1 C. brown sugar
• ½ tsp. salt
• 3/4 C. oil
• 3/4 C. crushed pineapple (with juice)
• 2 eggs, beaten
• 1 1/2 C. mashed bananas
• 1  tsp. vanilla

Grease a 9” square cake pan. In a large bowl combine flour,baking soda, cinnamon, brown sugar, and salt. Make a well in the center of the dry ingredients and add the oil, pineapple, eggs, bananas, and vanilla. Stir to blend, but don’t use a mixer. Bake at 350 degrees for about 30 minutes, or until a toothpick inserted comes out clean.

• ¾ C. packed brown sugar
• ½ C. chopped pecans
• 1 C. flaked coconut
• 1/3 C. butter, softened
• 2 Tbsp. milk 

In a medium bowl, combine the above ingredients. Spread crunch topping over the warm cake and broil until bubbly and golden brown. Serve warm with vanilla bean ice cream.