One of mom’s signature deserts –Keely
Ingredients
Cake
- 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
Icing
- 1 cup sugar
- 1 stick butter
- 1 small can of milnot
- 1 teaspoon vanilla
Instructions
Cake
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.
Icing
Bring all ingredients to boil. Boil 5 minutes only. Pour over warm cake.
Tips
This cake is also good served warm with whipped cream.