| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Cakes, Fruits, Jane, Desserts |
15 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 2 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 20 |
oz |
Pineapple, crushed |
| 3/4 |
c |
Brown sugar |
| 3/4 |
c |
Pecans, chopped |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 3/4 |
c |
Milk |
| 1/2 |
c |
Butter |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Slivered almonds |
INSTRUCTIONS
In a large mixing bowl, beat the 1/2 c butter with an electric mixer on
medium speed for 30 seconds. Beat in 1 1/2 c sugar till well
combined. Add eggs and beat well. Add flour, baking soda, and
undrained pineapple. Beat well. Spread in a greased 13x9 pan and
sprinkle with brown sugar and pecans. Bake in a 375 degree oven for
35-40 minutes. For the topping, in a small saucepan, stir together
the 3/4 c sugar and cornstarch; add the milk and 1/2 c butter. Cook
and stir till thickened and bubbly; cook and stir for 2 more minutes.
Stir in the vanilla. Cool cake and topping for about 15 minutes.
Spread topping over cake. Sprinkle with almonds. from February 1995
Midwest Living formatted by jane s herr MJPU13B@Prodigy.com
Posted to MM-Recipes Digest V3 #227
Date: Tue, 20 Aug 1996 20:37:15, -0500
From: MJPU13B@prodigy.com (MS JANE S HERR)
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