The best delicious Pudding Topped Pineapple Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pudding Topped Pineapple Cake recipe today!
Hello my friends, this Pudding Topped Pineapple Cake recipe will not disappoint, I promise! Made with simple ingredients, our Pudding Topped Pineapple Cake is amazingly delicious, and addictive, everyone will be asking for more Pudding Topped Pineapple Cake.
What Makes This Pudding Topped Pineapple Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pudding Topped Pineapple Cake.
Ready to make this Pudding Topped Pineapple Cake Recipe? Let’s do it!
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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
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