Description
This cake is extremely easy to make, mixed in one bowl. It’s very moist and delicious and resembles pineapple upside down cake. It’s also great served at room temp but even better when warm.
Ingredients
Units
Scale
CAKE
- 2 cups all-purpose flour, spoon & leveled
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 1 large (20 ounce) can crushed pineapple in juice (don’t drain)
CRUNCHY TOPPING
- 1 cup light brown sugar
- 1 cup chopped pecans
SWEET MILK GLAZE
- 1 cup evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon vanilla
Instructions
CAKE
- Preheat oven to 350 degrees. Lightly grease or spray a 9 x 13 baking dish.
- In a mixing bowl, whisk together the flour, salt and baking soda. Add the granulated sugar, eggs and crushed pineapple and mix to combine. Spread the batter evenly in the baking dish.
CRUNCHY TOPPING
- In a small bowl, mix together the brown sugar and chopped pecans.
- Sprinkle the mixture evenly over the top of the cake. Lightly pat it down.
- Bake the cake for about 45 minutes or until a toothpick test comes out clean.
- While the cake is baking, make the glaze.
SWEET MILK GLAZE
- Add the evaporated milk, granulated sugar, and butter to a medium saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and mix in the vanilla. Pour evenly over the hot cake as soon as it comes out of the oven. Wait about 15 minutes before serving so that the glaze has ample time to soak into the cake.
- Refrigerate leftovers.
Notes
- This cake freezes very nicely.
- You can leave this cake sitting out on a counter. However, it seems to become more sugary when sitting out.