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 13×9 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
Yields
15 Servings
