Yield: 15 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter |
| 1½ cup | Sugar |
| 2 | Eggs |
| 2 cups | Flour |
| 1 teaspoon | Baking soda |
| 20 ounces | Pineapple, crushed |
| ¾ cup | Brown sugar |
| ¾ cup | Pecans, chopped |
| ¾ cup | Sugar |
| 2 tablespoons | Cornstarch |
| ¾ cup | Milk |
| ½ cup | Butter |
| 1 teaspoon | Vanilla |
| ½ cup | Slivered almonds |
In a large mixing bowl, beat the ½ c butter with an electric mixer on medium speed for 30 seconds. Beat in 1½ 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 ¾ c sugar and cornstarch; add the milk and ½ 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@...