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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I hadn't made this cake for over 30 years! This is so moist and sweet, just right for a snack and great for dessert. Although the original recipe doesn't call for pecans, I've always added them. Ingredients:
cake |
2 c flour |
2 c sugar |
1 tsp baking soda |
1 can crushed pineapple (15 to 20 oz.) |
2 eggs |
1 dash of salt |
3/4 cup chopped pecans (optional) |
icing |
1 c sugar |
3/4 c evaporated milk |
1 tsp vanilla |
1 stick butter (or 1/2 c soft butter) |
Directions:
1. Preheat oven to 350 degrees
2. Lightly spray 9x13 baking pan with oil.
3. Cake:
4. Mix all ingredients in large bowl and pour into pan.
5. Bake for 35 to 45 minutes (until top is a golden brown
6. and fork comes out clean)
7. Poke holes in cake ( I used a wooden kabob skewer)
8. Icing:
9. Mix all ingredients in a medium saucepan. Bring to a boil over medium high heat and boil for 5 minutes ONLY!
10. Pour hot icing evenly over warm cake
11. Cool before eating
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