A sweet and rich pineapple cake with a creamy butter sauce. No walnuts in this one.
Original recipe makes 1 – 9×13 inch pan
Ingredients
2 eggs
1 cup white sugar
1 (20 ounce) can crushed pineapple, with juice
2 cups cake flour
1 teaspoon baking soda
1 cup brown sugar
1/2 cup butter
3/4 cup evaporated milk
1 cup white sugar
1 teaspoon vanilla extract
-
PREP
7 hrs 10 mins
-
COOK
1 hr
-
READY IN
8 hrs 10 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour and baking soda; set aside.
- In a large bowl, combine eggs, 1 cup white sugar and pineapple with juice. Beat in the flour mixture. Pour into prepared pan. sprinkle brown sugar over top of batter.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and prick top with a fork. Pour on topping while still hot.
- To make the topping: To Make Topping: In a small saucepan combine the butter, evaporated milk, 1 cup white sugar, and 1 teaspoon vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.
Nutrition
Calories: 415 kcal
Carbohydrates: 79 g
Cholesterol: 60 mg
Fat: 9.9 g
Fiber: 0.8 g
Protein: 4.4 g
Sodium: 194 mg