Ingredients
16
16 servings
- •2 cups all-purpose flour
- •1 (15 ounce) can crushed pineapple
- •1 ½ cups white sugar
- •2 eggs, beaten
- •1 ½ teaspoons baking soda
- •1 pinch salt
- •1 cup white sugar
- •¾ cup evaporated milk
- •½ cup margarine
- •1 cup chopped pecans
- •1 teaspoon vanilla extract
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Grease an 11x14-inch baking dish.
- Mix flour, pineapple, 1 1/2 cups white sugar, eggs, baking soda, and salt together in a large bowl; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.
- Combine 1 cup sugar, evaporated milk, and margarine together in a saucepan; bring to a boil for 1 minute. Remove saucepan from heat and stir pecans and vanilla extract into sugar mixture.
- Pierce the top of the cake with a toothpick and spread pecan topping over cake.
Nutritional Facts
Per 16 servings
- Calories: 316
- Carbohydrate: 50g
- Fat: 12g
- Fiber: 1g
- Protein: 4g
- Sugar: 37g
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