Pineapple Sheet Cake

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.

• Ready In: 40 mins
• Serves: 20
• Yields: 1 cake

Ingredients

• 2  cups flour
• 1 1⁄2 cups sugar
• 2  teaspoons baking soda
• 2  eggs
• 2  cups crushed pineapple, juice & all
• 1⁄2 cup brown sugar
• 1  cup pecan pieces

• Topping

• 3⁄4 cup butter
• 3⁄4 cup sugar
• 1⁄3 cup evaporated milk

Directions

1. Preheat oven to 350 degrees.
2. Grease a jelly roll pan.
3. In a large mixing bowl, mix together the eggs and sugar.
4. Add the flour, soda, and pineapple; mix well. Pour batter into the greased jelly roll pan; set aside.
5. In a small bowl, mix together the brown sugar and nuts.
6. Sprinkle on top of the unbaked cake.
7. Bake for 20-25 minutes.
8. When cake is done, remove from oven and pour on the topping while the cake is still hot.
9. To make the Topping:
10. In a small saucepan over medium heat, combine the butter, sugar, & evaporated milk and boil for 2-3 minutes.
11. Pour on cake while cake is still hot.
12. Cake is good warm or cold.