Pudding Topped Pineapple Cake Recipe
Yield: 15 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Butter,
1 1/2 cup: Sugar,
2: Eggs,
2 cup: Flour,
1 tsp: Baking soda,
20 ounce: Pineapple, crushed
3/4 cup: Brown sugar,
3/4 cup: Pecans, chopped
3/4 cup: Sugar,
2 tbsp: Cornstarch,
3/4 cup: Milk,
1/2 cup: Butter,
1 tsp: Vanilla,
1/2 cup: Slivered almonds,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp