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Title: Pudding Topped Pineapple Cake
Categories: Cake Fruit Jane Dessert
Yield: 15 Servings
| 1/2 | c | Butter |
| 1 1/2 | c | Sugar |
| 2 | Eggs | |
| 2 | c | Flour |
| 1 | ts | Baking soda |
| 20 | oz | Pineapple, crushed |
| 3/4 | c | Brown sugar |
| 3/4 | c | Pecans, chopped |
| 3/4 | c | Sugar |
| 2 | tb | Cornstarch |
| 3/4 | c | Milk |
| 1/2 | c | Butter |
| 1 | ts | Vanilla |
| 1/2 | c | Slivered almonds |
In a large mixing bowl, beat the 1/2 c butter with an electric mixer on medium speed for 30 seconds. Beat in 1 1/2 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 3/4 c sugar and cornstarch; add the milk and 1/2 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@Prodigy.com
From: Mjpu13b@prodigy.Com (Ms Jane S Hedate: Sun, 18 Aug 1996 23:20:27, ~0500
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