From 1959, when a tin of pineapple was still an exotic item to cook with. And back when you still found it in the tiny 8 ounce cans.
The recipe can read confusing because it says “prepared biscuit mix”. It just means to use commercially made biscuit mix, such as Bisquick or Jiffy. I went out and researched the recipe, and in other versions it mentions using it dry (not already prepared).
But this is a fun recipe to try, it’s easy and oh so sweet with the taste of pineapple.
Beach Boy Bread
Ingredients:
- 1½ cups biscuit mix (such as Bisquick)
- ½ cup granulated sugar
- 1 large egg
- 1 cup crushed pineapple*
- ½ tsp pure vanilla extract (used 1 tsp)
- 2 Tbsp brown sugar, packed
- 2 Tbsp biscuit mix
- 1 Tbsp unsalted butter, soft
Directions:
Preheat oven to 425° and lightly oil an 8″x8″ baking pan.
In a mixing bowl combine biscuit mix and sugar.
In a small bowl stir together the egg, pineapple and vanilla.
Add to the dry ingredients, stir till mixed.
Scrape into the prepared pan, spread out smoothly.
In a small bowl mix the brown sugar and biscuit mix, add in the butter and work in quickly.
Spread over the cake.
Bake for 20 minutes, or until baked.
Note:
*If you don’t have crushed pineapple on hand, take a can of regular pineapple and crush it in a food chopper. I used ¼ juice from the can to ¾ pineapple till I measured out 1 cup total.
~Sarah