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Pineapple Cake II

By: Suzanne Stull

"Very moist cake that is very good for a pot luck dinner."

Rate/Review | Read Reviews (64)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 -9x13 inch cake

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
2 eggs
1 1/2 cups white sugar
1/2 teaspoon salt
1 (20 ounce) can crushed pineapple with juice
3/4 cup butter
1/2 cup white sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
Mix the flour, baking soda, salt, and 1 1/2 cups of the white sugar together. Stir in the beaten eggs and the pineapple with juice and mix well. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Pour Buttery Milk Syrup over top of cake while still warm.
To Make Buttery Milk Syrup: In a sauce pan combine the butter or margarine, evaporated milk, vanilla, and 1/2 cup white sugar. Bring mixture to a boil over medium high heat and cook for about 5 minutes. Pour over cake while still warm.