What a wonderful and easy one-bowl cake! I love moist cakes, and this one really 'takes the cake'....(OK - forgive me for that one)
My mom loved this cake and I can't make it without thinking of her and her love of being in the kitchen..and how she showed us her love by the delicious creations she made there.
You can't really see how wonderfully moist it is in this picture, but trust me, it is. The sauce that is poured over the top puts it 'over the top'....
If you prefer, frost the cooled cake with cream cheese frosting instead of using the liquid topping....then sprinkle with nuts.
But it won't be nearly as moist. I'm a huge fan of cream cheese, but I do prefer the cooked topping instead.
2 c. sugar
(I cut it back to 1-1/2 and use 1/2 c. of that in Splenda)
2 c. all purpose flour
1 tsp. baking soda
1 tsp. salt
1 (20ozs) can crushed pineapple, undrained
1/4 c. brown sugar
1/4 c. chopped nuts
1/4 c. sugar
1 stick margarine
1 c. evaporated milk
1 tsp. vanilla extract
Preheat oven to 350. Grease 9" X 13" baking dish. Mix sugar, flour, baking soda, salt and eggs together. Add pineapple and blend well. Pour into prepared pan. Combine brown sugar and nuts; sprinkle over top before baking. Bake about 30 - 40 minutes.
(If using Splenda - will bake faster)
Combine remaining sugar, margarine, and evaporated milk; bring to a boil, then add vanilla. Pour over hot cake and let stand. Serve warm or cold.
This post has been linked to Melt in Your Mouth Monday