Prep 25 mins
Cook 1 hr
Had this at a church function awhile back....found it to be very good and tasty...even hubby liked it and he is not much for pineapple.....
- Cream sugar with butter.
- Sift flour and baking powder.
- Add to creamed mixture alternately with egg/milk mixture. (place egg in cup and add milk to make 1 cup).
- Spread in 9x13 pan.
- Cover with well-drained pineapple.
- Mix topping ingredients till crumbly and sprinkle over pineapple.
- Bake at 350° for 1 hour.
This was a really yummy recipe. I made it exactly as indicated, except I increased the ingredients by about 25% to make sure it covered a 9x13 pan (left the baking power at 2 tsp). I took it to a MOPS Meeting and all the ladies raved about it. The pineapple made it really most. Next time I'm going to add blueberries. I think it will make it extra yummy and give it a little color.
I made this one night after looking for something sweet to eat one night. I had everything in the house I needed for this one. It turned out so great my spouse has requested I make it numerous times. After all the time of making my favorite is to make a mixture of pineapple juice milk and egg for the liquid and use pineapple tidbits in stead of crush. I use the food processor for making the topping
This turned out perfect for me. I think the best tip is to really make sure you get all the juice drained which is a continuous thing. Much like spinach, it seems like it keeps creating juices. I had no problem with the topping. It turned out good, crunchy, the cake was cooked just right, not soggy. Let it cool 10-15 minutes. So key is getting rid of juices of crushed pineapple. Very good, would be nice with vanilla ice cream