Pineapple Cake Ii Recipe

Name: Pineapple Cake Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
2
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.
3
Bake at 350 degrees F (175 degrees C) for 30 minutes. Pour Buttery Milk Syrup over top of cake while still warm.
4
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.

1017

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 teaspoon baking soda, 2 eggs, 1 1/2 cups white sugar, and more.

Yes, Pineapple Cake Ii falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Cake Ii

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