Ingredients
24
24 servings
- •2 cups all-purpose flour
- •2 cups white sugar, divided
- •1 teaspoon baking soda
- •0.5 teaspoon salt
- •1 (20 ounce) can crushed pineapple with juice
- •2 large eggs, beaten
- •0.75 cup butter
- •0.5 cup evaporated milk
- •1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
- Mix flour, 1 1/2 cups sugar, baking soda, and salt together in a mixing bowl. Stir in undrained pineapple and eggs until well combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
- Meanwhile, combine butter, evaporated milk, remaining 1/2 cup sugar, and vanilla in a saucepan over medium-high heat. Bring to a boil and cook for 5 minutes.
- Remove cake from the oven and set on a wire rack.
- Pour butter mixture over warm cake. Let cool for 30 minutes before serving.
Nutritional Facts
Per 24 servings
- Calories: 181
- Carbohydrate: 29g
- Fat: 7g
- Fiber: 1g
- Protein: 2g
- Sugar: 21g
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