Pudding topped pineapple cake

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@...

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