2 cups all-purpose flour*
1 1/2 cups sugar
1 reg size can crushed pineapple
1 tsp baking soda
2 eggs
1 cup packed brown sugar
1 cup tiny pecan pieces
Preheat oven to 350 degrees.
Mix the flour, sugar, pineapple, baking soda, and eggs together until well combined. Lightly spray a 9 x 13-inch baking pan with nonstick cooking spray. Pour the mixture into the pan. Sprinkle the brown sugar and pecan pieces over the top of the batter. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
TOPPING:
1 cup sugar
1 cup evaporated milk
1 stick butter
1 tsp vanilla
Mix the above ingredients together in a saucepan and bring to a boil over medium-low heat. Take a wooden toothpick and punch holes all over the top of the cake immediately after it comes out of the oven. Immediately pour the hot topping over the cake.
1 reg size can crushed pineapple
1 tsp baking soda
2 eggs
1 cup packed brown sugar
1 cup tiny pecan pieces
Preheat oven to 350 degrees.
Mix the flour, sugar, pineapple, baking soda, and eggs together until well combined. Lightly spray a 9 x 13-inch baking pan with nonstick cooking spray. Pour the mixture into the pan. Sprinkle the brown sugar and pecan pieces over the top of the batter. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
TOPPING:
1 cup sugar
1 cup evaporated milk
1 stick butter
1 tsp vanilla
Mix the above ingredients together in a saucepan and bring to a boil over medium-low heat. Take a wooden toothpick and punch holes all over the top of the cake immediately after it comes out of the oven. Immediately pour the hot topping over the cake.
*I personally recommend always replacing all-purpose flour with white whole-wheat flour or at least doing half and half. That is based on my personal health and nutritional study. Just a healthier choice.
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