Ingredients
2cupsall-purpose flour
15ozpineapple,(1 can) crushed
1½cupswhite sugar
2eggs,beaten
1½tspbaking soda
1pinchsalt
1cupwhite sugar
¾cupevaporated milk
½cupmargarine
1cuppecans,chopped
1tspvanilla extract
Preparation
Preheat the oven to 300 degrees F. Grease an 11×14-inch baking dish.
Mix the flour, pineapple, 1½ cups of white sugar, eggs, baking soda, and salt together in a large bowl. Pour into the prepared baking dish.
Bake in the preheated oven for about 40 minutes until a toothpick inserted in the center of the cake comes out clean.
Combine the 1 cup of sugar, evaporated milk, and margarine together in a saucepan. Bring to a boil for 1 minute.
Remove the saucepan from the heat and stir the pecans and vanilla extract into the sugar mixture.
Pierce the top of the cake with a toothpick and spread the pecan topping over the cake.
