Description
A delightful dessert that captures the rustic sweetness of the South with moist pineapple cake topped with a rich caramel-like glaze.
Ingredients
Scale
- 1 ½ cups granulated sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (20 oz) can crushed pineapple, undrained
- 1 cup chopped pecans
- 1 ½ cups brown sugar
- ¾ cup unsalted butter
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan, then flour it.
- In a large bowl, mix together granulated sugar and eggs until well blended.
- Add flour, baking soda, and salt, stirring thoroughly until combined.
- Gently fold in the crushed pineapple, along with its juice, to ensure a moist cake.
- Pour the batter into the prepared pan and evenly sprinkle chopped pecans on top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, combine brown sugar, butter, and evaporated milk in a saucepan over medium heat. Bring to a boil while stirring constantly for 3-5 minutes.
- Remove from heat and stir in vanilla extract.
- As soon as the cake comes out of the oven, pour the hot topping over it, making sure it’s well covered.
- Allow the cake to cool completely in the pan before serving.
Notes
For a fun twist, consider serving it alongside grilled pineapple or coconut macaroons. Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cake, dessert, pineapple, southern, comfort food, easy recipe