Sweet Pineapple Dessert (Print Version)
# Ingredients:
01 -
2 cups of plain flour.
02 -
2 cups granulated sugar.
03 -
1 teaspoon of baking soda.
04 -
2 room-temp large eggs.
05 -
1 teaspoon vanilla extract.
06 -
20 ounces canned crushed pineapple with liquid.
07 -
1/2 cup butter for the topping.
08 -
2/3 cup evaporated milk.
09 -
1/2 teaspoon vanilla for the topping.
10 -
1 cup sugar for the topping.
11 -
1 cup chopped walnuts or pecans.
12 -
1 cup sweetened coconut flakes.
# Instructions:
01 -
Turn your oven to 350°F and grease a 9x13 pan using non-stick spray.
02 -
Toss flour, sugar, baking soda, vanilla, eggs, and the entire can of pineapple (don't drain) into a large bowl. Stir it all together until smooth.
03 -
Put the batter in the prepared pan and bake for 40-45 minutes, watching for a golden color.
04 -
As the cake bakes, combine butter, sugar, evaporated milk, and vanilla in a pot. Heat it up until it boils gently.
05 -
Mix in the nuts and coconut. Cook and stir for around 5 minutes until it thickens just a little.
06 -
Pull the cake out and use a fork to poke holes all over. Pour the hot topping evenly across the cake right away.
# Notes:
01 -
Make sure your ingredients aren't cold before you begin.
02 -
Don't throw away the pineapple juice - you'll need it.
03 -
Start on the topping while the cake is in the oven so it's ready when the cake comes out.
04 -
Store leftovers in the fridge for 3-4 days.