Pineapple Pecan Delight (Print Version)
# Ingredients:
→ For the Cake
01 -
2 cups all-purpose flour
02 -
1 ½ cups white sugar
03 -
½ teaspoon salt
04 -
1 teaspoon baking soda
05 -
2 large eggs
06 -
1 can (20 oz.) crushed pineapple, including the juice
07 -
1 cup pecans, chopped (topping)
08 -
1 cup brown sugar (topping)
→ For the Icing
09 -
½ cup (1 stick) unsalted butter
10 -
½ cup white sugar
11 -
1 cup evaporated milk
12 -
1 teaspoon vanilla extract
# Instructions:
01 -
Set your oven to 350°F. Grease a 9×13-inch pan with a light layer of oil or spray so the cake comes out easily.
02 -
Combine the sugar, flour, salt, and baking soda in a big bowl. Add eggs and the whole can of pineapple with its juice. Stir until everything is well blended and smooth.
03 -
Dump the mixture into your prepared pan and smooth it out. Scatter brown sugar and pecans on top. Bake for 40-45 minutes and test with a toothpick—it should come out without batter.
04 -
While the cake bakes, put the evaporated milk, butter, and sugar into a small pot. Heat on medium, stirring constantly until the butter melts and it starts bubbling. Turn off the heat and mix in the vanilla.
05 -
When the cake’s out of the oven, poke it full of holes using a toothpick or skewer. Pour the warm icing over so it soaks in. Let it cool completely before serving.
06 -
Once cooled, slice into squares and enjoy every bite of sweet, moist cake with a crunchy topping.
# Notes:
01 -
This nostalgic dessert delights with its moist pineapple base and rich, buttery glaze.
02 -
Crushed pineapple keeps the cake soft, while the pecans add the perfect crunch.
03 -
Serve it warm for an indulgent treat or chilled for a firmer bite—either way is amazing!