Pineapple Pecan Sunshine Cake


Don’t you just love a stir-together cake? This recipe has been around for decades (absolutely NO credit to me!), but I recently saw Stephanie Keen’s very similar Granny Cake recipe on JAP where she added a boiled topping to the hot pineapple cake. I knew I had to try it. So here’s my dusted-off recipe with Stephanie’s boiled topping, used with permission. (Thanks, Stephanie!) Another option is Creamy Cream Cheese Frosting instead of the boiled topping. Choices are what make baking so much fun, right? =^..^=

Cook time: 40 Min Prep time: 10 Min Serves: 8-12, depending on serving size

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Ingredients

20 oz can of crushed pineapple and its juice
2 large eggs
1 1/2 c white sugar
2 c flour
1/2 tsp salt
1 tsp baking soda
1 tsp ground cinnamon, optional
1 c brown sugar, firmly packed
1 c coarsely chopped pecans, optional

OPTION 1: BOILED TOPPING (COURTESY OF STEPHANIE KEEN)
1 c evaporated milk
1/2 c white sugar
1 stick margarine (i used butter.)
1 tsp vanilla extract

OPTION 2: CREAMY CREAM CHEESE FROSTING
1/4 c margarine or butter, softened
8 oz package of cream cheese, softened
1 tsp vanilla extract
1 lb (about 4 cups) confectioner’s sugar
some extra pecans for decoration, optional

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