This cake recipe is easy to make, using pineapple for a fruity cake and also makes a glaze that helps deliver a cake that is very moist.
My mom always makes pineapple upside-down cake from scratch for birthdays with the white cake and then the sugar and pineapple rings on top. This cake tastes very similar, but it is so much easier. The only thing missing was the maraschino cherries. My parents, my sister, and I really enjoyed it late one night, while it was fresh from the oven. I’m sure it would be great with ice cream or whipped cream on top too…
My husband and I really enjoyed this and it was so easy to make. I didn’t have any walnuts so I decided to use a crumble topping from an apple crisp recipe and it turned out great. Also I realized that I was out of evaporated milk so I used sweetened condensed milk in place of that and the sugar. I will probably continue to make it this way because it was excellent.
This was so moist and so delicious! My whole family enjoyed it! Will definitely be making it again.
Ingredients
1 1/2 csugar
2 cflour
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Ingredients
1 1/2 csugar
2 cflour
1/2 tspsalt
2eggs
1 tspbaking soda
1 large(20 oz.) can crushed pineapple in its own juice (including juice)
1 cbrown sugar
1 cchopped pecans
1 cevaporated milk
1/2 csugar
1 stickmargarine
1 tspvanilla
Directions
1 Mix the sugar, flour, salt, soda, eggs and pineapple together and pour into a 9 x 13″ pan. Sprinkle the top with one cup brown sugar and one cup chopped pecans. Bake at 350 degrees for 45 minutes.
2 Cook the following ingredients until mixture comes to a rolling boil:
1 c. evaporated milk, 1/2 c. sugar, 1 stick margarine, and the tsp. of vanilla.
3 AFTER THE CAKE HAS BAKED AND RIGHT OUT OF THE OVEN, pour the cooked milk mixture over the entire cake. This is so delicious!!!
Should be kept refrigerated. This cake does freeze nicely
From: 77recipes