- 2 cups all-purpose flour
- 1 1/2 cups white sugar
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 eggs, beaten
- 1/2 cup vegetable oil
- 1 (20 ounce) can crushed pineapple, with juice
- 1 teaspoon vanilla extract
- 1/2 cup white sugar
- 1/2 cup chopped pecans
- 1/2 cup butter
- 1 (5 ounce) can evaporated milk
- 1 teaspoon vanilla extract
- 1 cup flaked coconut
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a medium bowl, stir together the flour, sugar, baking soda and salt. Add the eggs, oil, pineapple and vanilla, mix until well blended. Pour into the prepared pan.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean.
- To make the topping: In a small saucepan, combine 1/2 cup sugar, pecans, butter, evaporated milk, 1 teaspoon vanilla and 1 cup coconut. Cook over medium heat, stirring occasionally, until the mixture thickens. Poke holes in the cake with a fork, then pour the warm mixture over the cake.
04/10/2017
recipepes.com
Pineapple Sheet Cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
