20 oz. can crushed pineapple, undrained
1 c. sugar
2 c. SR flour
1 t. vanilla
1/2 c. packed light brown sugar
1/2 c. chopped pecans
Topping:
1/2 c, butter
1/2 c. sugar
1/2 c. evaporated milk
1 t. vanilla
Preheat oven to 350. Combine eggs, flour, sugar, and vanilla. Stir until combined. Pour batter into sprayed 9x13 pan. Combine brown sugar and nuts. Sprinkle on top of batter. Bake 25-35 minutes, until cake tests done. Make topping while cake is baking. In a small sprayed saucepan, combine all the ingredients. Cook over medium low heat stirring constantly until sugar is dissolved. Mixture will be thin. Remove cake from oven and pour topping over hot cake. (You can poke holes in the cake before pouring topping over if desired.) *Beating eggs before adding to batter will result in a less stiff batter.
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