Serving: 12-16
Preparation Time: 1 hour 10 minutes
INGREDIENTS Cake:
- 1 1/2 cups sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 (20 oz.) can crushed pineapples, including juice
- 1 cup brown sugar
- 1 cup chopped pecans
Icing:
- 1 cup evaporated milk
- 1/2 cup sugar
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
PREPARATION
- Preheat the oven to 350º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- In a large bowl, whisk together the sugar, flour, baking soda, and salt. Then, mix in the eggs and crushed pineapples.
- Pour the batter into the prepared pan and top it with an even layer of pecans and brown sugar.
- Place the baking dish in the oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, combine the evaporated milk, sugar, and butter in a medium saucepan over medium-high heat. Bring the mixture to a boil.
- Remove the saucepan from the heat and stir in the vanilla extract, then pour the mixture over the hot cake.
- Allow the cake to cool so that it can absorb the icing, then slice, serve, and enjoy.