Pineapple Cake II recipe

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Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
2 eggs
1 ½ cups white sugar
½ teaspoon salt
1 (20 ounce) can crushed pineapple with juice
¾ cup butter
½ cup white sugar
½ cup evaporated milk
1 teaspoon vanilla extract

Nutrition Info

180.8 calories
carbohydrate: 28.9 g
cholesterol: 32.3 mg
fat: 6.7 g
fiber: 0.5 g
protein: 2.1 g
saturatedFat: 4 g
servingSize: -
sodium: 153.6 mg
sugar: 20.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.

  2. Mix the flour, baking soda, salt, and 1 1/2 cups of the white sugar together. Stir in the beaten eggs and the pineapple with juice and mix well. Pour batter into prepared pan.

  3. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pour Buttery Milk Syrup over top of cake while still warm.

  4. To Make Buttery Milk Syrup: In a sauce pan combine the butter or margarine, evaporated milk, vanilla, and 1/2 cup white sugar. Bring mixture to a boil over medium high heat and cook for about 5 minutes. Pour over cake while still warm.

Recipe Yield

1 -9x13 inch cake

Recipe Note

Very moist cake that is very good for a pot luck dinner.

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