2 cups flour
1 ½ cups sugar
1 – 20 oz. can crushed pineapple (do not drain)
½ cup brown sugar (don’t mix in cake)
1 teaspoon soda
½ teaspoon salt
1 cup canned sweetened condensed milk
1 cup sugar
1 stick margarine
1 teaspoon vanilla
Mix by hand the flour, sugar, soda, and salt. Add pineapple and mix well. Pour into a buttered 13 x 9 inch pan. Cover with brown sugar and pecans. Bake at 350 degrees for 30 to 40 minutes. Boil topping for 4 to 5 minutes. Pour over cooled cake.
I do the same, mudbug, and am experimenting how I can make miniature individual ones for a wedding tea in mini muffin tins with pineapple tidbits (pizza cut so they are tiny) and 1/4 maraschino cherries.
It is the presentation of the PUD mini cakes I am working on!
It is good to see you around, Mudbug!
__________________ Living gluten/dairy/sugar/fat/caffiene-free and loving it!