Prep 10 mins
Cook 40 mins
This cake was served at my nephew's pig picking after his wedding and it was delicious. You could hear everyone asking for the recipe! It is a bit different than the others posted. The original recipe calls for milnot instead of evaporated milk, but Zaar does not recognize milnot. The person that gave me the recipe said milnot may not be available in our area and evaporated milk could be substituted. I made this cake today for my cousin, who has broken her wrist. Needless to say, she and her boyfriend were delighted and loved it. It was so easy to make. It came out moist and delicious. If you prepare this, I hope you enjoy it!
- Mix 1st 7 ingredients and pour into a buttered 9 x 13 pan.
- Mix next two ingredients (sugar and nuts) and spinkle over the unbaked cake.
- Bake at 350 degrees for 35 to 40 minutes.
- Mix the next 4 ingredients (butter, sugar, milk and vanilla)in a saucepan, bring to boil and pour over the BAKED cake while still hot.
YUMMY! This recipe is wonderful. I did cut the sugar in the icing back to 1/2 cup but made as directed otherwise. This cake is so moist. Took it to work to share so I wouldn't eat it all. Thanks for sharing this recipe. I plan on making it again this weekend for a church dinner.
Yummyyyyyyy! This was the best cake ever. Very moist and sweet. I did follow the directions, but I didn't add all the syrup and it was still very moist. This is a keeper.
OH my sweet goodness....how moist and wonderful....only thing we added was vanilla bean ice cream one night, and whipped cream the next. Strictly testing of course! Right! My first bite brought immediately to mind, Pineapple Upside Down Cake. And how much easier. This is a "pick-at-it-cake", I pick at it everytime I go by it.