Method

Preheat oven to 350 degrees and grease a 10 X 15 inch cake pan with nonstick spray. Crust: Mix graham cracker crumbs and sugar in a large bowl. Add butter and pat down into bottom of cake pan. Cake: Pour pineapple with juice into a food processor or blender and process until pineapple is small chucks, then pour into a large bowl. Add both sugars and butter, then mix well. Add canola oil and vanilla, then mix again until all ingredients are combined. In a small bowl combine flour, salt and baking powder. Mix well, then add to wet cake mixture. Stir well until mixture is creamy and pour into cake pan. Place in oven and bake 40 minutes or until a toothpick is clean when removed. While cake is in the oven, mix ingredients for Cream Layer 1 in a small bowl and set aside. In a separate bowl cream the first three ingredients for Cream Layer 2 until it is well mixed, then add powdered sugar, 1/2 cup at a time and set aside. Once cake is out of the oven, shake Cream Layer 1 marshmallows and coconut mixture evenly over cake layer and place back into oven for 5-6 minutes, or until the marshmallows are melted, but not quite browned on top. Let cake cool 10 minutes before spreading Cream Layer 2 icing over top. Sprinkle maraschino cherries on top to add color and a sweeter taste.

Notes: I made this as a treat for my boyfriend and he loved it! It would be a great finish to a romantic Valentine's day dinner.

Number of Servings: 32

Submitted by: klowie01 ( See all of klowie01 Recipes )

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