Easy Pineapple Cake

One of mom’s signature deserts –Keely



  • 1 ½ cups sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 2 cups crushed pineapple with juice
  • 1 teaspoon vanilla
  • brown sugar
  • pecans


  • 1 cup sugar
  • 1 stick butter
  • 1 small can of milnot
  • 1 teaspoon vanilla



Preheat oven to 325º


Mix sugar, flour, baking soda, salt, eggs, pineapple, and vanilla in a large bowl. Pour into prepared 13×9 pan.


Sprinkle batter with brown sugar and pecans.


To quote mom when I asked her how much brown sugar and pecans to use: “I never measure either of these. After all, is there such a thing as too much brown sugar and pecans? If I had to guess on the brown sugar, I’d say maybe 1/3 C packed – maybe more but probably not as much as 1/2 C. Sheesh! I don’t know. Lots is good.”


Bake 45 minutes at 325.



Bring all ingredients to boil. Boil 5 minutes only. Pour over warm cake.


This cake is also good served warm with whipped cream.