Description
A delicious and moist cake made with crushed pineapple and topped with a rich buttery glaze, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups granulated sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (20 oz) can crushed pineapple, undrained
- 1 cup chopped pecans
- 1 ½ cups brown sugar
- ¾ cup unsalted butter
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, blend granulated sugar and eggs until light and fluffy.
- Add flour, baking soda, and salt, mixing thoroughly to avoid lumps. Fold in crushed pineapple.
- Pour the batter into the prepared pan and sprinkle pecans on top.
- Bake for 30-35 minutes, until a toothpick comes out clean.
- In a saucepan, combine brown sugar, butter, and evaporated milk over medium heat. Bring to a boil for 3-5 minutes.
- Remove from heat and stir in vanilla extract.
- Pour the hot topping over the cake as soon as it comes out of the oven and let it cool completely in the pan.
Notes
Store covered at room temperature for up to 3 days or freeze for up to 3 months. This cake can be made in advance and stays moist when covered.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg