Description
A moist, one-bowl cake featuring crushed pineapple in the batter and a buttery caramel-pecan topping.
Ingredients
1 ½ cups granulated sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 (20 oz) can crushed pineapple, undrained
1 cup chopped pecans
1 ½ cups brown sugar
¾ cup unsalted butter
½ cup evaporated milk
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
- Blend granulated sugar and eggs in a large bowl until well combined.
- Add flour, baking soda, and salt, and mix thoroughly.
- Fold in the crushed pineapple with its juice.
- Pour the batter into the prepared pan and evenly sprinkle chopped pecans on top.
- Bake for 30–35 minutes or until a toothpick inserted comes out clean.
- While the cake bakes, combine brown sugar, butter, and evaporated milk in a saucepan. Bring to a boil, stirring constantly for 3–5 minutes.
- Remove the sauce from heat and stir in the vanilla extract.
- As soon as the cake comes out of the oven, pour the hot topping over it and let it cool completely in the pan.
Notes
- For a tropical twist, you can add shredded coconut to the batter.
- Substitute walnuts or chopped almonds for pecans if preferred.
- For a richer topping, use half evaporated milk and half heavy cream.
- A pinch of sea salt over the warm topping balances the sweetness.
- Store leftovers at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 40g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
