Ingredients

TOPPING
20 oz can of crushed pineapple.
1 stick of melted butter.
1 cup of brown sugar.
1/2 cup of coconut flakes.
1/2 cup of sliced almonds.
2 tablespoons of dark rum.
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CAKE FILLING
1 1/2 cup of flour.
3/4 of a cup of granulated sugar.
2 1/4 tsp of baking powder.
1/2 cup of coconut flakes.
1/2 cup of sliced almonds.
1/2 tsp of salt.
1 tablespoon of dark rum.
1/4 tsp of ginger.
1 tsp of vanilla extract.
3/4 cup of whole milk.
2 eggs.
1 stick of softened butter.

Instructions

Mix topping and pour it into a 9 X 9 cooking pan.
Evenly spread the cake filling over the topping.
Cook at 325 for 30-40 min OR until the top is golden brown.

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