Recipe by Olive*
Here is a cake for your sweet tooth. I got this recipe from a co-worker in the 1970's. It is a rich, moist and delicious sheet cake. Serving size varies.
Top Review by Barb in WNY
I made this for PAC Spring '09. I didn't use the 1 cup pecans because my husband doesn't like them. This is very good similar in taste tp pineapple upside down cake but easier to make.
- 473.18 ml flour
- 354.88 ml sugar
- 9.85 ml baking soda
- 2 eggs
- 473.18 ml crushed pineapple, juice & all
- 118.29 ml brown sugar
- 236.59 ml pecan pieces
- 177.44 ml butter
- 177.44 ml sugar
- 78.07 ml evaporated milk
Directions See How It's Made
- Preheat oven to 350 degrees.
- Grease a jelly roll pan.
- In a large mixing bowl, mix together the eggs and sugar.
- Add the flour, soda, and pineapple; mix well. Pour batter into the greased jelly roll pan; set aside.
- In a small bowl, mix together the brown sugar and nuts.
- Sprinkle on top of the unbaked cake.
- Bake for 20-25 minutes.
- When cake is done, remove from oven and pour on the topping while the cake is still hot.
- To make the Topping:.
- In a small saucepan over medium heat, combine the butter, sugar, & evaporated milk and boil for 2-3 minutes.
- Pour on cake while cake is still hot.
- Cake is good warm or cold.